“Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in the top of a double boiler and blend in flour until smooth.
  2. Add the milk and cream, gradually, and stir constantly with a wire whisk.
  3. Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
  4. Cook slowly over a double boiler for 25 minutes, stirring frequently.
  5. It should get to just below a boil.
  6. Just before serving, add sherry and stir.
  7. Pour into indiviual bowls and sprinkle with paprika.

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