She-Crab Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
2 tablespoons	30ml	Onions - grated (small)
6		Celery ribs - grated
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Mace
1		Whole milk
1 cup	237ml	Cream
1 tablespoon	15ml	Crystal hot sauce
2 tablespoons	30ml	Worcestershire sauce
2 lbs	908g / 32oz	Crab meat - picked over
1		Hard-boiled egg - finely chopped
1/2 cup	118ml	Sherry
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason if necessary.

Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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