Still cove cream of crab soup

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs, hard-cooked 5 Fresh Mushrooms, chopped
3 tb Butter 2 Stalks Celery, minced
1 Lemon Rind, grated 1 Shallot, minced
1 tb Flour 4 c Milk
1 ts Worcestershire Sauce 1 c Cream
2 c Fresh Crab Meat Salt And Pepper, to taste
Frozen, if necessary 1 c Dry Sherry

Blend the eggs, butter, lemon rind, flour, and Worcestershire sauce
into a smooth paste and mix with the crab meat. Now saute the
mushrooms, celery, and onion in butter for about 5 minutes, or so.
Place the milk in a double boiler and let it become scalding, add the
cream, then the crab meat and egg mixture and the remaining
ingredients and seasonings. Let the soup thicken and just before
serving, add the sherry.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5

Serving Ideas: Serve in heated bowls.

NOTES: Canned crab meat may be used as a substitute if you have no
fresh or frozen. Recipe By
: Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking