She Crab Soup
|Live she crabs||12|
|Onion||1 , chopped|
|Salt and pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Worcestershire sauce||1 Dash|
|Sherry||1⁄4 Cup (4 tbs)|
Traditionally this recipe is made with she crabs whose eggs give a delicious texture to the soup.
These crabs are available only in a few markets in spring, but regular crabs or even canned crab meat (about 2 cups) can be used instead.
Method Cook crabs in boiling salted water for 15 min- utes, or until bright red and the meat is cooked.
Drain, pick meat from shells and put with the crab eggs in the top of a doubl boiler.
Add butter, onion, salt and a little black pepper; cook 5 minutes and stir in flour.
Scald milk and pour onto crab meat.
Add cream and Worcestershire sauce and cook over hot (not boiling) water for 30 minutes, stirring occasionally.
Add sherry, cook 2 min- utes, taste for seasoning and serve