Crab Soup

Name: Crab Soup
Ingredients: 1 lb. crabmeat, shell and cartilage removed; 1/2 tsp. finely grated lemon zest; 2 eggs, hard-cooked (yolks finely grated); 4 Tbsp. butter (no substitutes); 1 1/2 Tbsp. flour; 1/4 c. dry sherry; pinch of mace or nutmeg; 1/4 c. finely minced onion; 4 c. half and half; 1 tsp. Worcestershire sauce; salt and white pepper to taste

11 ingredients

4 steps

Ingredients

1 lb. crabmeat, shell and cartilage removed
1/2 tsp. finely grated lemon zest
2 eggs, hard-cooked (yolks finely grated)
4 Tbsp. butter (no substitutes)
1 1/2 Tbsp. flour
1/4 c. dry sherry
pinch of mace or nutmeg
1/4 c. finely minced onion
4 c. half and half
1 tsp. Worcestershire sauce
salt and white pepper to taste

Directions

1

Saute onion and zest in butter.
2

Add flour; heat and stir until bubbly, adding half and half gradually.
3

Mix in crabmeat and simmer about 1/2 hour.
4

Add remaining ingredients, except egg yolks and simmer for another 15 minutes.