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Ole Virginney Crab Claw Soup
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 eggs, hard-boiled and sieved
  • 1 teaspoon grated lemon rind
  • 2 cups light cream
  • 2 cups milk
  • 1 1/2 pounds crab meat from claws
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons sherry
  • salt and fresh ground black pepper
  • 4 tablespoons minced fresh parsley
Blend butter and flour in the top of a double boiler over simmering water. Stir in eggs and lemon rind. Stir in cream and milk alternately, a little at a time; continue stirring until smooth and slightly thickened. Add crab meat and let simmer for 5 minutes. Stir in Worcestershire sauce and sherry, then season to taste with salt and pepper. Serve in heated soup bowls with a sprinkling of parsley. Serves 10.
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