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Carolina She Crab Soup


1 lb. white crabmeat
1 pt. milk
1 pt. cream
1/4 cup butter
2 tsp. sherry
4 blades whole mace
2 pieces lemon peel
1/4 cup cracker crumbs
salt and pepper

Put milk in top of double boiler with mace and lemon peel. Allow to simmer for a few minutes. Thicken with cracker crumbs. Season, let stand on back of stove for a few minutes to bring out the flavor. Add sherry before serving. This soup can be made with ground shrimp.

Serves 6.




STACKS, The Art of Vertical Food

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