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Carolina Crabmeat Soup


2 cans (6 1/2 ounces each) crabmeat, drained and with cartilage removed.
2 cups milk
1/4 teas. mace
2 pieces lemon peel
1/4 cup butter
2 cups half and half cream
1/4 cup cracker crumbs
2 teas. cooking sherrry
salt and pepper

Mix milk, mace and lemon peel in saucepan. Simmer 2 to 3 mins. Stir in crabmeat, butter and half and half. Simmer 15 mins. and stir in cracker crumbs; season with salt and pepper. Remove from heat; stir in sherry.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.