Crabfish Cream Soup

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 12 crab tails
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 cup cream
  • 1 qt. hot milk
  • Salt and pepper

Method

Take the crab meat out of 12 crabfish tails. Dry the shells and pound them together in a mortar; add the butter, place on fire until it clarifies, about 5 minutes, strain; add crab meat in pieces, salt and pepper to taste and add to the hot milk. Mix the flour with part of the cream to a smooth paste, add the rest of the cream, mix with the soup and boil and stir until all is smooth. Serve hot with oyster crackers toasted a few moments in the oven.