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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From my collection of handwritten recipes 1970-1984. Ingredients:
1 small onion, finely chopped |
1 1/2 cups crabmeat, picked over to remove shells |
2 tablespoons finely chopped celery |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon mace |
2 tablespoons butter |
2 cups milk |
1/2 cup light cream |
2 tablespoons worcestershire sauce |
2 teaspoons flour mixed with 1 tblsp. water (or 1/4 cup cracker crumbs) |
1/4-1/2 cup sherry wine |
Directions:
1. Peel and chop onion fine. Add crab, celery, salt, pepper, and mace. Saute over low heat in butter. Simmer 5 minutes, stirring constantly. Heat milk until scalding and stir into crab mixture. Add light cream and worcestershire sauce. Thicken with a paste made by stirring either flour or crumbs into 1 Tblsp. water. Add sherry. Cook over the lowest possible heat, or over hot water in a double boiler, for about 20 minutes more. This soup will improve if you let it sit at the back of a warm stove for a while, but do not, at any time, let it boil.
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