Brian in the Kitchen Recipes
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.