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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 8 2012

Martha Washington's Crab Soup Recipe

Fresh Crabs
1 Tbsp Butter
1 1/2 Tbsp Flour
3 Hard Boiled Eggs
1 Whole Lemon rind, grated
Salt and Pepper
4 cups Milk
1/2 cup Cream
1/2 cup Sherry
Dash Worcestershire Sauce

Boil enough crabs in salted water to make 1/2 pound (or use 1 cup canned or frozen) crabmeat. Combine butter, flour, hard-boiled eggs that have been mashed, rind of one lemon grated, and salt and pepper to taste.

Bring milk to boil in a saucepan. Then pour it slowly into the egg mixture. Add the crabmeat to the milk-egg mixture and cook gently five minutes.

Add heavy cream; remove from the heat before it reaches a full boil. Add sherry and a dash of Worcestershire Sauce. Serve piping hot.