50+ Friends Club Cookbook
Soups and Sandwiches
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Charleston She Crab Soup
From the Kitchen of: Pepper
| 2 | tbsp | Butter |
| 1 | tbsp | Flour |
| 1 | qt | Milk |
| 2 | C | White crab meat with roe |
| 5 | drops | Onion juice |
| 1/4 | tsp | Pepper |
| 1/4 | tsp | Mace |
| 1/2 | tsp | Salt |
| 1/4 | pt | Heavy cream -- whipped |
| 4 | tbsp | Dry sherry -- (4 to 5) |
| | Grated rind of 1 lemon |
- In top of double boiler, melt butter and blend with flour until smooth.
While stirring constantly, add the milk slowly. Then add the crabmeat and
roe, plus all the seasonings except the sherry. Cook over low heat for 20
minutes.
- Serve in warm cups with one teaspoon of sherry and a topping of
whipped cream.
Serves 4