Cream Of Crab Soup
|Crab meat||1 Cup (16 tbs) (Cooked / Canned)|
|Hard-cooked eggs||2 , chopped|
|Light cream/Evaporated milk||3 Cup (48 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Thin lemon slices||4|
|Minced parsley||1 Tablespoon|
1. Flake the crab meat, remove any bits of shell, heat with the chopped eggs 5 minutes over hot, but not boiling, water with the cream or evaporated milk, mustard, salt and mace.
2. Put a teaspoon of butter or margarine into each of 4 warmed cups. Pour in the soup. Top each serving with a slice of lemon on which chopped parsley has been sprinkled.