Name: Crab Claw Soup
Ingredients: 2 tablespoon butter; 1 tablespoon all-purpose flour; 2 eggs, hard-boiled and sieved; 1 teaspoon grated lemon rind; 2 cup light cream; 2 cup milk; 1 1/2 pound crab meat from claws; 1 teaspoon Worcestershire sauce; 2 tablespoon sherry; salt and fresh ground black pepper; 4 tablespoon minced fresh parsley

Crab Claw Soup

Ingredients

2 tablespoons butter
1 tablespoon all-purpose flour
2 eggs, hard-boiled and sieved
1 teaspoon grated lemon rind
2 cups light cream
2 cups milk
1 1/2 pound crab meat from claws
1 teaspoon Worcestershire sauce
2 tablespoons sherry
salt and fresh ground black pepper
4 tablespoons minced fresh parsley

Instructions

Blend butter and flour in the top of a double boiler over simmering water. Stir in eggs and lemon rind. Stir in cream and milk alternately, a little at a time; continue stirring until smooth and slightly thickened. Add crab meat and let simmer for 5 minutes. Stir in Worcestershire sauce and sherry, then season to taste with salt and pepper. Serve in heated soup bowls with a sprinkling of parsley. Serves 10.