White crab meat and crab roe are combined in this soup in a cream and sherry broth. Serve garnished with sour cream, snipped parsley and a sprinkling of paprika.
INGREDIENTS (for 6 servings):
- 1 onion, chopped
- 1 1/2 tablespoons margarine
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons margarine
- 1 quart whole milk
- 1 pound crabmeat, flaked
- 4 ounces crab roe
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground mace
- 2 cups milk
- 1/2 cup dry sherry
Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
Remove from heat and add wine.
Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.