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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have not made this yet, I am just posting. I suppose that if you have leftover crab meat that this is a great way to use it up. Pol Martin Cookbook. Ingredients:
2 cups milk |
1/4 teaspoon mace |
2 cups crabmeat, flaked (fresh or frozen) |
3 tablespoons butter |
2 cups light cream |
1/2 cup soda cracker, crushed |
2 tablespoons sherry wine |
1 pinch cayenne pepper |
salt, to taste |
black pepper, to taste |
fresh parsley, chopped |
Directions:
1. pour milk into top half of double boiler.
2. add mace and cook 8 minutes over low heat.
3. add crab meat, butter and cream. season with salt, black pepper, and cayenne pepper. stir and cook 15 minutes over low heat. stir occasionally during cooking.
4. remove from heat. add crushed crackers and let stand several minutes to thicken soup.
5. stir in sherry just before serving.
6. sprinkle with parsely and serve.
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