She Crab Soup #3

By tnunnery

From Rice Planters Restaurant, Myrtle Beach, SC

Ingredients

• 1 stick margarine
• 2 tbsp chicken base
• 3/4 c self-rising flour
• 2 (5 1/3 oz) cans of evaporated milk
• 2 tbsp grated onions
• 1/2 tsp salt
• 3/4 tsp pepper
• 1/2 lb fresh crabmeat, picked clean
• 1/4 tsp fresh grated mace (or nutmeg)
• 1 hard-boiled egg, diced
• 1 tsp sherry for each bowl

Preparation

Step 1

Place margarine, chicken base and flour in the top of a double-boiler. Mix to make roux. Place roux in large pot and add all remaining ingredients, except sherry. Simmer over medium heat about 45 minutes, stirring frequently. Add water if too thick. Serve with a teaspoon of sherry in each bowl.