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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I had this marked in a new cookbook to try. Just waiting for the summer and my seafood connection to get back to work. 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.
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