Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 1/2 tablespoons margarine

  3. 2 teaspoons all-purpose flour

  4. 1 1/2 teaspoons margarine

  5. 1 quart whole milk

  6. 1 pound crabmeat, flaked

  7. 4 ounces crab roe

  8. 1/8 teaspoon ground white pepper

  9. 1/8 teaspoon ground mace

  10. 2 cups milk

  11. 1/2 cup dry sherry

Instructions Jump to Ingredients ↑

  1. Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir. Remove from heat and add wine. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.


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