Title: She-Crab Soup
Categories: Essnce11
Yield: 4 servings

4 tb Butter
4 tb Flour
2 sm Onions; grated
6 Celery ribs; grated
1 tb Minced garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
1 ts Mace
1 qt Whole milk
1 c Cream
1 tb Crystal hot sauce
2 tb Worcestershire sauce
2 lb Crab meat; picked over
1 Hard-boiled egg; finely
-chopped
1/2 c Sherry
1 tb Finely-chopped parsley

In the top of a double-boiler, melt the butter and flour together. Cook the
mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery,
and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2
minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the
liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes.
Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason
if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle
the soup into each bowl. Drizzle the soup with the sherry. Garnish with
chopped parsley. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.