creamy she-crab soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 teaspoon all-purpose flour
• 1 quart milk
• 1/2 tablespoon grated onion
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 tablespoons crab roe
• 2 cups fresh crabmeat
• 6 tablespoons dry
• 1/2 cup heavy whipping cream, whipped
• 1 tablespoon chopped fresh parsley

Recipe

• fill the bottom of a double boiler halfway with water. bring to a low boil. melt butter in top of double boiler, add flour and stir until smooth.
• gradually add milk, stirring constantly until smooth. add onion, mace, black pepper, worcestershire sauce, salt, and crab meat with roe. cook over simmering water for 20 minutes.
• to serve, place 1 tablespoon of warmed in each of 4 or 6 soup bowls (depends on how much soup you want). ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.