Crabfish Cream Soup

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 12 crab tails
  • 3 tablespoons flour
  • 2 tablespoons butte


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