Martha Washington's Crab Soup


1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire

Boil crabs in salted water to get meat (if using fresh). In a large
saucepan, combine butter, flour, eggs, lemon zest, salt and pepper.
Boil on low heat and pour milk in slowly. Add crabmeat to milk mixture
and gently cook for 5 minutes.

Add cream and remove from heat before it reaches a full boil. Add
sherry and Worcestershire. Serve.