Crab Soup

Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  tablespoon flour
• 2  cups milk
• 2  cups heavy cream
• 1  small red onion, finely chopped
• 1⁄2 teaspoon mace
• 1⁄2 teaspoon fresh ground pepper
• 1  tablespoon Worcestershire sauce
• 1⁄2 lb  crabmeat (fresh is best)
• 4  tablespoons dry sherry
• 1  dash paprika (optional)
• 3  ears  cooked corn (optional)

Directions

1. Melt the butter in the top of a double boiler and blend in flour until smooth.
2. Add the milk and cream, gradually, and stir constantly with a wire whisk.
3. Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
4. Cook slowly over a double boiler for 25 minutes, stirring frequently.
5. It should get to just below a boil.
6. Just before serving, add sherry and stir.
7. Pour into indiviual bowls and sprinkle with paprika.