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SHE CRAB SOUP 2 blue she-crabs 2 Tbsp. butter 1 Tbsp. flour 4 c. milk or half and half 1/2 tsp. onion juice 1/2 tsp. Worcestershire sauce 1/8 tsp. mace season to taste with salt and pepper sherry to taste Steam and remove meat and roe from crabs. Reserve roe. Prepare a roux by melting in a saucepan 2 tablespoons butter. Blend in the flour. Gradually add, stirring constantly, the milk. When sauce is heated through, add crabmeat with remain- ing ingredients. When ready to serve, divide roe and place in bottom of 6 heated bowls. Pour soup in bowls and garnish with freshly chopped chervil. Just prior to serving, add sherry to taste if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |