Virginia Crab Claw Soup

Virginia Crab Claw Soup

Virginia Crab Claw Soup


2 tablespoons butter

1 tablespoon all-purpose flour

2 eggs, hard-boiled and sieved

1 teaspoon grated lemon rind

2 cups light cream

2 cups milk

1-1/2 pounds crab meat from claws

1 teaspoon Worcestershire sauce

2 tablespoons sherry

salt and fresh ground black pepper

4 tablespoons minced fresh parsley


Blend butter and flour in the top of a double boiler over simmering water. Stir in eggs and lemon rind. Stir in cream and milk alternately, a little at a time. Continue stirring until smooth and slightly thickened.

Add crab meat and let simmer for 5 minutes. Stir in Worcestershire sauce and sherry, then season to taste with salt and pepper. Serve garnished with parsley.

Serves 10.

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