Charleston She crab Soup
Ingredients
- 2 c lump crabmeat & roe
- few drops of onion juice
- 1 qt milk
- 1/4 pint cream, whipped
- 1/4 pound butter (one stick)
- 1 tbs flour
- 1/2 tsp worcestershire
- mace, salt, pepper, grated lemon peel to taste
- 4 tbs dry sherry
Instructions
In double boiler, melt butter and blend in flour. Add milk, crabmeat, roe and all seasonings. Cook slowly 20 minutes. Serve in soup bowls and add "dollop" of sherry in middle of served soup. Note: Since crab roe may not be readily available, use 1-2 hardboiled egg yolks pushed through a sieve/strainer.
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