Potage Aux Crabes - Crab Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious soup from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 tablespoons butter |
1 1/2 tablespoons flour |
1 teaspoon dry mustard (coleman's recommended) |
1/4 teaspoon pepper |
2 teaspoons salt |
1 tablespoon worcestershire sauce |
3 cups milk, hot |
1 cup crabmeat |
1 tablespoon sherry wine |
tabasco sauce, to taste |
worcestershire sauce, to taste |
Directions:
1. Melt butter; add dry ingredients and Worcestershire sauce.
2. Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.
3. Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.
4. Just before serving, add sherry.
5. Add Worcestershire and Tabasco to taste.
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