Virginia Crab Claw Soup

Virginia Crab Claw Soup

Ingredients:

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


Directions:

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.

Chesapeake Bay Crab Picker's Soup

Chesapeake Bay Crab Picker's  Soup

Ingredients:

1 onion diced

1/2 cup diced celery

6 tablespoons butter

5 tablespoons all-purpose flour

1 quart milk

1 pint light cream

3 cups canned tomatoes

pinch of baking soda

salt and pepper to taste

1 pound backfin crab meat

seafood seasoning

1/2 cup sherry

Directions:

Cook onion and celery in a 2-quart saucepan with butter until soft. Remove from heat and stir in flour smoothly. Return pan to heat and add milk a little at a time, stirring and cooking until the mixture thickens.

Add cream a little at a time, stirring constantly. Bring to a boil and boil for 3 minutes, continuing to stir.
Strain tomatoes through a sieve into a bowl.

Add baking soda. Stir tomatoes and baking soda into cream sauce and season with salt and pepper.Add crab meat and seafood seasoning. Reheat slowly, stirring and adding sherry.

Serves 4 to 6.