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  She-Crab Soup

1 Tbs butter
1 Tbs all-purpose flour
4 cups milk
1/2 cup heavy cream
2 cup crab meat (and eggs, if available)
1/2 tsp Worcestershire sauce
pinch ground mace
salt and freshly ground pepper to taste
1/4 cup dry sherry (optional)
paprika for garnish

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 to 3 minutes and add the milk and cream, stirring to incorporate the flour mixture. Add the crab meat, Worcestershire sauce, mace, salt, and pepper, and bring to a simmer over low heat, stirring frequently. Stir in the optional sherry immediately before serving and garnish with a sprinkle of paprika.

Yield: 4 to 6 Servings