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Potage Aux Crabes - Crab Soup

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“A delicious soup from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter; add dry ingredients and Worcestershire sauce.
  2. Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.
  3. Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.
  4. Just before serving, add sherry.
  5. Add Worcestershire and Tabasco to taste.

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