Maryland She-Crab Soup
Print This Recipe
INGREDIENTS 1/4 cup butter
1/3 cup chopped celery
3 tablespoons flour
3 cups milk
2 cups light cream
1/2 cup dry sherry
Meat and roe from 2 freshly-cooked blue she-crabs
Salt and freshly ground pepper
2 lemons, thinly sliced
2 hard-cooked eggs, shelled and dicedMelt the butter in a large heavy-bottomed kettle over low heat. Add the celery and saute gently until tender. Beat in the flour to make a smooth paste. Remove from the heat.
In another pan, heat the milk to almost boiling then slowly beat it into the butter and flour paste. Gradually stir in the light cream and sherry.
Just before serving, add the crabmeat and cook until it is just hot; DO NOT BOIL. Add salt and pepper to taste. Place a few slices of lemon and hard-cooked egg in each soup bowl with a little of the she-crab roe. Spoon the soup on top. Serve hot.
Serves 6 to 8