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• 4 Tablespoons Flour • 32 oz. Half and Half • 8 oz. Milk • 1 lb. Lump Crabmeat • 2 oz. She Crab Roe (if available) • 1 teaspoon Worcestershire, or more if desired • Dash Hot Pepper Sauce • 1/4 teaspoon Mace • 1 1/2 teaspoon Salt • 4 oz. Dry Sherry In heavy 5 qt. saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, crab roe, Worcestershire, hot pepper sauce, mace and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. To serve put 1/2 oz. Sherry in each bowl. Ladle soup on top. Garnish with parsley and/or unflavored whipped cream if desired. Makes 8 servings. © Copyright ShakerWoods.com |
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