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Crab Soup


1 oz unsalted butter
2 tbsps plain flour
2 hard boiled eggs
juice and grated rind of lime, lemon or orange
11/4 pts fish stock
1pt milk
1/4 pt cream
1/2 lb crabmeat, flaked
salt and pepper
dash angostura bitters
3 tbsps dry sherry

Melt the butter n a saucepan and add the flour. Cook stirring for 1-2 minutes. Remove from the heat and add the eggs, mashing them to a smooth paste. Add the juice and the rind of a lime, the fish stock, milk, cream and crabmeat. 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 gently. Serve immedietely.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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