Still cove cream of crab soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, hard-cooked | |
| 3 | tablespoons | Butter |
| 1 | Lemon Rind, grated | |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Worcestershire Sauce |
| 2 | cups | Fresh Crab Meat |
| Frozen, if necessary | ||
| 5 | Fresh Mushrooms, chopped | |
| 2 | Stalks Celery, minced | |
| 1 | Shallot, minced | |
| 4 | cups | Milk |
| 1 | cup | Cream |
| Salt And Pepper, to taste | ||
| 1 | cup | Dry Sherry |
Directions
Blend the eggs, butter, lemon rind, flour, and Worcestershire sauce into a smooth paste and mix with the crab meat. Now saute the mushrooms, celery, and onion in butter for about 5 minutes, or so.
Place the milk in a double boiler and let it become scalding, add the cream, then the crab meat and egg mixture and the remaining ingredients and seasonings. Let the soup thicken and just before serving, add the sherry.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5
Serving Ideas: Serve in heated bowls.
NOTES: Canned crab meat may be used as a substitute if you have no fresh or frozen. Recipe By
: Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking