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Crab Claw Soup

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

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.

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