| | She Crab Soup
4 quarts of water
Salt
12 live 1/2 pound blue she crabs
4 tablespoons of butter
2 cups of milk
2 cup so f heavy cream
1 1/2 teaspoon of finely grated onion
1 teaspoon of finely grated lemon peel
1/2 teaspoon of mace
1/2 teaspoon of white pepper
3 tablespoons of dry sherry
1 tablespoon of finely chopped parsley
Bring the water and 2 tablespoons of salt to a boil in a 10 quart kettle. Drop the crabs in the water and bring to a boil. Reduce heat and cover tightly. Simmer for 15 minutes. Drain the crabs, then clean and remove crab meat. Set the crab meat and roe aside. Melt the butter in a heavy 4 quart saucepan, over moderate heat, then stir in the flour. Stir in the milk and cream slowly and cook, stirring constantly until the mixture comes to a boil. Stir in the crab meat, crab roe, onion, lemon peel, mace, 1 1/2 teaspoons of salt and white pepper. Reduce heat and simmer, partially covered, for 20 minutes. Stir in the sherry and pour into individual soup p plates. Sprinkle with the parsley and serve at once. 4 servings |
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