Crab Claw Soup
Ingredients
- 2 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 eggs, hard-boiled and sieved
- 1 teaspoon grated lemon rind
- 2 cup light cream
- 2 cup milk
- 1 1/2 pound crab meat from claws
- 1 teaspoon Worcestershire sauce
- 2 tablespoon sherry
- salt and fresh ground black pepper
- 4 tablespoon minced fresh parsley
Instructions
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 in heated soup bowls with a sprinkling of parsley. Serves 10.