Cream of Crab Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 ounce butter
- 1⁄2 ounce flour
- 1 1⁄4 pints fish stock (or chicken)
- 2 eggs, hard boiled
- 5⁄8 pint single cream
- 5⁄8 pint milk
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon white pepper
- 1 lb crabmeat
- 3 tablespoons pale dry sherry
- 3 tablespoons lime juice
- 1 dash Angostura bitters
directions
- Melt butter over moderate heat in large saucepan.
- When butter bubbles,add flour & mix thoroughly.
- Pour in a6 Tblsp of stock.
- cook over high heat, stirring constantly, until sauce thickens & comes to the boil.
- Reduce heat to low & simmer for 3 mins to cook flour.
- Stir in finely mashed eggs, rest of stock,cream, milk,salt & pepper.
- Bring to booil over high heat, still stirring.
- Reduce heat to moderate and add sherry, crabmeat, lime juice & bitters.
- cook for 2 - 3 mins more to heat crabmeat through.
- Taste for seasoning.
- serve at once from heated tureen or in iundividual soup bowls.
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RECIPE SUBMITTED BY
jenny butt
Australia
HiI'm Jenny B..........an adopted Aussie in '72, originally hailing from Trinidad & Tobago........I currently live in S.A....alovely spot called Hallett Cove, south of the city and heading towards some of our famous wineries.....McLarenvale.........Professionally I'm a Mental Health Nurse,working in the I.C.U of Adelaide's major psychiatric hospital........I have 3 grown daughters ,all live interstate/o'seas........I go ten pin bowling as often as possible.....very good exercise !! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">