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Ole Virginney Crab Claw Soup
2 eetlepels boter

1 eetlepel bloem

2 hardgekookte eieren, fijngewreven

1 theelepel citroenrasp

2 cups light cream

2 cups melk

1 1/2 pounds krabbevlees van de poten

1 theelepel Worcestershire sauce

2 lepels sherry

zout, peper

4 lepels gehakte peterselie
  • Omschrijving recept: Soepen; Amerikaans
  • Aantal Porties: 10
  • Bron: The Crab Place

Bereiding

Blend butter and flour in the top of a double boiler over simmering water. Stir in eggs and lemon rind. Stir in cream and milk alternately, a little at a time; continue stirring until smooth and slightly thickened. Add crab meat and let simmer for 5 minutes. Stir in Worcestershire sauce and sherry, then season to taste with salt and pepper. Serve in heated soup bowls with a sprinkling of parsley. Serves 10.

Notities

This recipe is credited to Miss Mary Ann Davis of Marion, MD and was the Cold Plate Winner in the 1963 National Hard Crab Derby in Crisfield, MD.