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Print this Recipe    She-Crab Soup

1 lb Jumbo Lump Crabmeat (preferably blue crab)
1 pt milk
1 pt heavy cream
1 stick butter (preferably not margerin)
mace (to taste)
grated lemon peel (to taste)
1 cup cracker crumbs
sherry

In double boiler, add milk, 1/2 stick of butter, & lemon peel, let it
get hot (almost to boil). Then add cream, 1/2 stick of butter, and
lump crabmeat. After mixture has heated, add bread crumbs to thicken.
Serve hot with 1 tbs of sherry per bowl.

RECIPE II (She-Crab Soup) "Charleston She-Crab Soup"

2 c lump crabmeat & roe
few drops of onion juice
1 qt milk
1/4 pt cream, whipped
1/4 lb butter (one stick)
1 tbs flour
1/2 tsp worcestershire
mace, salt, pepper, grated lemon peel to taste
4 tbs dry sherry

In double boiler, melt butter and blend in flour. Add milk, crabmeat,
roe and all seasonings. Cook slowly 20 minutes. Serve in soup bowls
and add "dollop" of sherry in middle of served soup.

I tend to use a combination of the above two recipes.
She-crab soup should have a thick, creamy consistency. Since crab roe
may not be readily available, I use 1-2 hardboiled egg yolks pushed
through a sieve/strainer.

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