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Cream of Crab Soup
(Barbados)
2 tablespoons butter
2 tablespoons flour
2 eggs, hard-cooked
Juice and grated rind of 1 lemon
3 cups fish stock
2 cups milk
1 cup light cream
1/2 pound crab meat, flaked
salt
pepper to taste
Dash of angostura bitters
1/4 cup dry sherry
Melt the butter in a saucepan and add the flour. Cook, stirring,
for a minute or two. Remove the saucepan from the heat and add
the eggs, mashing them to a smooth paste. Add the lemon juice and
rind, the fish stock, milk, cream, and crab meat. Return the pan
to the heat and simmer very gently, stirring occasionally, for 10
minutes. Season with salt and pepper. Add the Angostura bitters
and the dry sherry and reheat soup gently. Serves 6.
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Crab Soup