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Martha Washington's Crab Soup

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Ingredients
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Grated lemon rind 1 Teaspoon
  Milk 4 Cup (64 tbs), scalded
  Worcestershire 1 Teaspoon
  Flaked crabmeat 1⁄2 Pound
  Hard cooked eggs 2 , chopped
  Heavy cream 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter; stir in flour and lemon rind.
Stir in milk gradually.
Cook over low heat until slightly thickened; stir constantly.
Add Worcestershire, crabmeat, and eggs.
Heat.
Add cream and sherry just before serving.
Season to taste.
Reheat, and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Melted
Ingredient: 
Crab

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4.07
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1750 Calories from Fat 981

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 63.7 g318.4%

Trans Fat 0 g

Cholesterol 1025.5 mg341.8%

Sodium 3288.1 mg137%

Total Carbohydrates 93 g31.2%

Dietary Fiber 1.4 g5.5%

Sugars 53.8 g

Protein 90 g179.7%

Vitamin A 82.2% Vitamin C 94%

Calcium 142.3% Iron 18.7%

*Based on a 2000 Calorie diet

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Martha Washington's Crab Soup Recipe