Serves 4-6
Ingredients:
1 tbsp butter
1/4 pt. cream (whipped)
1/8 tsp mace
1/2 tsp Worcestershire
4 tbsp dry sherry
2 cups white crab meat and crab eggs
1 qt. milk
Few drops onion juice
1 tsp flour
1/2 tsp salt
Directions:
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly.
To this add crab meat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes.
To serve, place one tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream.
Sprinkle with paprika or finely chopped parsley.
Secret: If unable to obtain "she-crabs," crumble yolk of hard boiled eggs in bottom of soup plates.
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