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Crab Claw Soup
Cuisine
Classic
Category
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
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.
chefraven
