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Elegant Crab Soup

• 2 tablespoons butter
• 1½ tablespoons flour
• 2½ cups milk
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ 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.