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“From my collection of handwritten recipes 1970-1984.”
READY IN:
40mins
SERVES:
4
YIELD:
1 pot soup
UNITS:
US

Ingredients Nutrition

  • 1 small onion, finely chopped
  • 1 12 cups crabmeat, picked over to remove shells
  • 2 tablespoons finely chopped celery
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 14 teaspoon mace
  • 2 tablespoons butter
  • 2 cups milk
  • 12 cup light cream
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons flour mixed with 1 tblsp. water (or 1/4 cup cracker crumbs)
  • 14-12 cup sherry wine

Directions

  1. Peel and chop onion fine. Add crab, celery, salt, pepper, and mace. Saute over low heat in butter. Simmer 5 minutes, stirring constantly. Heat milk until scalding and stir into crab mixture. Add light cream and worcestershire sauce. Thicken with a paste made by stirring either flour or crumbs into 1 Tblsp. water. Add sherry. Cook over the lowest possible heat, or over hot water in a double boiler, for about 20 minutes more. This soup will improve if you let it sit at the back of a warm stove for a while, but do not, at any time, let it boil.

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