Edisto She-Crab Soup

4 cups cooked crab meat
4 tsp. finely chopped onion
2 quarts whole milk
1/2 cup (1 stick) real butter
Dash of nutmeg or mace
1 tsp. salt
Dash of red pepper
2 Tbsp plain flour
1 tsp. Worcestershire sauce
1/2 pint whipping cream
Sherry
Parsley to garnish

Melt butter & blend in flour. Add milk, crab, and seasonings, except
for sherry. Cook slowly over hot water till boiling/simmering. When
ready to serve, put 1/2 Tbsp sherry into each soup dish. Add soup & top
with a spoon of whipped cream. Garnish with parsley.

Nutritional/Serving Info:
8-eight oz. servings

Comments:
This is a dish from the Southeast, but hope it can possibly work for
you. The garnish on top can be a little much & can be omitted!

http://recipes.epicurean.com/reciped...ecipe_no=14239



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