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Creamy She-Crab Soup
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Decadent crab bisque made with white crab meat, crab roe, mace, and Worcestershire sauce, topped with sherry and whipped cream.
Ingredients:
  • 1 tablespoon butter
  • 1 teaspoon all-purpose flour
  • 1 quart milk
  • 0.5 tablespoon grated onion
  • 0.125 teaspoon ground mace
  • 0.125 teaspoon ground black pepper
  • 0.5 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 tablespoons crab roe
  • 2 cups fresh crabmeat
  • 6 tablespoons dry sherry
  • 0.5 cup heavy whipping cream, whipped
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Fill the bottom of a double boiler halfway with water and bring it to a gentle boil. Melt the butter in the top of the double boiler, add flour, and stir until smooth.
  • Continuously pour in milk while stirring until velvety. Mix in onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Simmer gently for 20 minutes over water bath.
  • To present, drizzle each soup bowl with 1 tablespoon of warm sherry. Fill the bowls with soup, garnish each with a dollop of whipped cream, and sprinkle fresh snipped parsley on top.

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