Cream of Crab Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 oz. unsalted butter
  • 2 tablespoons plain flour
  • 2 hard-boiled


Melt the butter in a saucepan and add the flour. Cook, stirring, for a minute or two. Remove from the heat and add the eggs, mashing them to a smooth paste. Add the juice and rind of the lime, the fish stock, milk, cream and crab meat. Return the saucepan to the heat and simmer gently, stirring from time to time, for 10 minutes. Season with salt and pepper, add the bitters and sherry and reheat