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Crab Soup

1 T Butter
5 ts Flour
3 Eggs; hard boiled;sieved
1 Lemon; grated rind of
1 pn -Salt
1 pn -White pepper,freshly ground
4 c Milk
1/2 lb Crabmeat; cooked
1/2 c Heavy cream
1/2 c Dry sherry
1 ds Worcestershire sauce


In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot.

SERVES: 6




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