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Print this Recipe    She Crab 05

She-crab Soup

2 Tbs. butter
2 Tbs. flour
1 quart whole milk
2 cups she-crabmeat plus roe
Worcestershire sauce
salt, to taste
1/2 tsp. pepper
1/2 tsp. mace
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/3 c. sherry or more to taste
1 c. cream, whipped
Parsley to garnish

Melt butter in a double boiler and blend with flour until smooth.
Add milk and whisk until smooth; you want a thin white sauce. Add
crab with roe, Worcestershire sauce (about a tsp), salt, pepper,
mace, onion and garlic powder. Cook over very low heat about 30
minutes. Stir in sherry. Remove from heat and blend in whipped
cream just before serving. Garnish with a little parsley. Serves
3-4

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