You are here

Martha Washington's Crab Soup

admin's picture
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

Rate It

Your rating: None
4.07
Average: 4.1 (20 votes)