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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
• 1½ 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 garnished with parsley.

This Ole Virginney crab claw soup recipe serves 10.