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.
Note: Since crab roe may not be readily available, use 1-2 hardboiled
egg yolks pushed through a sieve/strainer.