This Month's Recipe
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STELLA’S SHE CRAB SOUP
03/01/2012
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
½ teaspoon grated onion
1/8 teaspoon ground mace
1/8 teaspoon ground white pepper
½ teaspoon Worcestershire sauce
1 teaspoon all-purpose flour
1 quart milk
½ teaspoon grated onion
1/8 teaspoon ground mace
1/8 teaspoon ground white pepper
½ teaspoon Worcestershire sauce
1 teaspoon salt
3 tablespoons crab roe, finely chopped
2 cups fresh crab meat
6 tablespoons dry sherry
½ cup heavy whipping cream
1 tablespoon freshly chopped parsley
3 tablespoons crab roe, finely chopped
2 cups fresh crab meat
6 tablespoons dry sherry
½ cup heavy whipping cream
1 tablespoon freshly chopped parsley
Melt butter in the top of a double boiler, add the flour and stir until smooth. Gradually add the milk and stir until smooth. Add the onion, mace, white pepper, Worcestershire sauce, salt, crab roe and crab meat. Simmer for about 20 minutes.
To serve, place 1 tablespoon heated sherry (do not use cooking sherry-it’s too salty), ladle soup into the bowl and add a dollop of cream. Garnish with chopped parsley and serve.
Makes 4 to 6 servings.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stella@annabellebooks.com.
