Cream of Crab Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 eggs, hard-cooked
- Juice and grated rind of 1 lemon
- 3 cups fish stock
- 2 cups milk
- 1 cup light cream
- 1/2 pound crab meat, flaked
- salt
- pepper to taste
- Dash of angostura bitters
- 1/4 cup dry sherry
Instructions
(Barbados). Melt the butter in a saucepan and add the flour. Cook, stirring, for a minute or two. Remove the saucepan from the heat and add the eggs, mashing them to a smooth paste. Add the lemon juice and rind, the fish stock, milk, cream, and crab meat. Return the pan to the heat and simmer very gently, stirring occasionally, for 10 minutes. Season with salt and pepper. Add the Angostura bitters and the dry sherry and reheat soup gently. Serves 6.
