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Ingredients
- 5 Tbsp. butter
- 1/2 c. finely-minced celery
- 2/3 tsp mace
- 1/4 tsp white pepper
- 3Â 1/2 c. lowfat milk
- 1/2 c. chicken stock
- 5 Tbsp. all purpose flour
- Â Â Salt to taste
- 2 c. crab meat (see comments)
- 1 c. heavy cream
- 1/4 c. worcestershire sauce
- 3 Tbsp. sherry
- 2 x hard-boiled egg yolks
- Â Â Paprika to taste
Directions
- Heat the butter in a large saucepan. Add in the celery, mace, and white pepper and cook over low heat till the celery is almost transparent.
- While the celery is cooking, heat the lowfat milk and chicken stock in a small pan just sufficient to make the lowfat milk warm. Don't boil.
- When the celery is done, add in the flour to make a roux. Don't brown, but heat sufficient to bubble for several min. Slowly add in the lowfat milk and chicken stock to the roux. Add in salt to taste.
- Add in the crabmeat, heavy cream, worcestershire sauce and sherry. Simmer for 30 min or possibly till thickened to the appropriate consistency.
- Grate the yolks. Sprinkle over the top of soup with paprika.
- Comments: "She-crab" is a real delicacy because they have more flavor than the male crabs. The orange hued Large eggs of the female crab give the soup extra flavor and color. "She-crabs" are difficult to find in many parts of the country, so white crab meat can be substituted. Hard boiled egg yolks can be crumbled in the soup to imitate crab Large eggs.
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