She-crab soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | shallots, chopped |
| ⅓ | cup | sherry |
| 1½ | pounds | blue crab meat |
| 2 | tablespoons | sweet Hungarian paprika |
| ¼ | teaspoon | thyme |
| ½ | teaspoon | cayenne pepper |
| 4 | cups | clam broth (2 bottles) |
| 2 | cups | cream |
| 2 | eaches | hard-boiled eggs, chopped |
| 2 | teaspoons | cornstarch mixed with |
| 1 | tablespoon | sherry |
| 1 | each | salt to taste |
Directions
Combine the shallots and sherry in a deep kettle. Simmer until sherry has almost evaporated. Add the crab, paprika, thyme and cayenne pepper.
Simmer for 3 minutes. Add the clam broth and cream. Bring to a simmer and simmer for 10 minutes. Stir in the finely chopped hard-cooked eggs and the cornstarch mixture. Remove from heat and season with salt. Serve hot. Makes 6 servings. * Make sure to use only good quality Hungarian paprika for the best results.