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Tred Avon Cream of Crab Soup
  • 1 pound jumbo lump crab meat
  • 1 pint of milk
  • 1 pint of cream
  • 1/2 stick of butter
  • 1/2 teaspoon ground mace
  • 2 pieces of lemon peel
  • 1/4 cup of cracker crumbs
  • salt and pepper to taste
  • 2 tablespoons of sherry
Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Remove the lemon peel. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs. Season with salt and pepper. Just before serving, add sherry. Serves 6.
This recipe is rich, and the refreshing, mild flavor of the lemon and mace makes it an ideal summer dish.
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