King Crab Soup
|Shrimp||1 Pound, peeled and deveined|
|Crab meat||1⁄2 Pound|
|Cream of shrimp soup||1 Can (10 oz)|
|Milk/Cream||10 Ounce (1 Soup Can)|
|Dry mustard||1 Teaspoon|
|Minced onion||1 Tablespoon|
|Tabasco sauce||3 Dash|
|Dry parsley flakes||1⁄2 Teaspoon|
|Egg yolks||2 , beaten|
Saute the shrimp and crab meat in butter in a skillet for 2 to 3 minutes or until seafood is cooked.
Remove from heat.
Combine the soup, milk, mustard, onion, Tabasco and parsley in a saucepan over medium heat.
Bring to the boiling point, stirring constantly.
Place the egg yolks in a small bowl.
Pour about 1/2 cup of the soup mixture over the egg yolks and whisk well.
Add the yolk mixture to the ingredients in the saucepan over low heat, stirring constantly.
Stir in the shrimp and crab meat.
Add the sherry just before serving.