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Monday, August 02, 2010

Crab Soup

1 pound white crab meat
1 pint milk
1 pint cream
1/2 stick of butter
2 teaspoons sherry
4 blades whole mace
2 pieces lemon peel
1/4 cup cracker crumbs
Salt and pepper, to taste
Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground.

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