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Elegant Crab Soup
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1 pound backfin crab meat
  • 1 cup cream
  • 1 hard-boiled egg
  • sherry to taste (about a wine glass)
Melt butter in a saucepan and stir in flour, then the milk, salt and peppers. Stir until well-heated and thickened. Add the crab meat and cream. Heat well. Add the egg, pressing it through a sieve. Add sherry and correct seasonings, adding more salt and red pepper if necessary. Serves 6.
This dish should never be underestimated. It is simple, tasteful, and delightful.
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