Serves: 5
Total Calories: 198
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this, add crabmeat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes. To serve, place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley.
Secret: If unable to obtain "she-crabs," crumble yolks of hard-boiled eggs in bottom of soup plates.
This She-Crab Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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