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Sunday, January 17, 2016

creamy she-crab soup

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 1 teaspoon all-purpose flour
  • 1 quart milk
  • 1/2 tablespoon grated onion
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon worcestershire sauce
  • 1 teaspoon salt
  • 3 tablespoons crab roe
  • 2 cups fresh crabmeat
  • 6 tablespoons dry
  • 1/2 cup heavy whipping cream, whipped
  • 1 tablespoon chopped fresh parsley

Recipe

  • fill the bottom of a double boiler halfway with water. bring to a low boil. melt butter in top of double boiler, add flour and stir until smooth.
  • gradually add milk, stirring constantly until smooth. add onion, mace, black pepper, worcestershire sauce, salt, and crab meat with roe. cook over simmering water for 20 minutes.
  • to serve, place 1 tablespoon of warmed in each of 4 or 6 soup bowls (depends on how much soup you want). ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

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