This is a dish from the Southeast, but hope it can possibly work for you. The garnish on top can be a little much & can be omitted!
Ingredients
- 4 cups cooked crab meat
- 4 tsp. finely chopped onion
- 2 quarts whole milk
- 1 stick real butter
- Dash of nutmeg or mace
- 1 tsp. salt
- Dash of red pepper
- 2 TBL. plain flour
- 1 tsp. Worcestershire sauce
- 1/2 pint whipping cream
- Sherry
- Parsley to garnish
Directions
Melt butter & blend in flour. Add milk, crab, and seasonings, except for sherry. Cook slowly over hot water till boiling/simmering. When ready to serve, put 1/2 TBL sherry into each soup dish. Add soup & top with a spoon of whipped cream. Garnish with parsley.
8-eight oz. servings
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Submitted 6/13/05.
Source: BC Historical Society Cookbook
Submitted By: C Mahoney
Kmahoney@infoave.net
Edisto She-Crab Soup