Name: Creamy She-Crab Soup
Yield: 5
Ingredients: Butter - 1 tablespoon; All-purpose flour - 1 teaspoon; Milk - 1 quart; Grated onion - ½ tablespoon; Ground mace - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Worcestershire sauce - ½ teaspoon; Salt - 1 teaspoon; Crab roe - 3 tablespoons; Fresh crabmeat - 2 cups; Dry sherry - 6 tablespoons; Heavy whipping cream, whipped - ½ cup; Chopped fresh parsley - 1 tablespoon

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Ingredients for - Creamy She-Crab Soup

1. Butter - 1 tablespoon

2. All-purpose flour - 1 teaspoon

3. Milk - 1 quart

4. Grated onion - ½ tablespoon

5. Ground mace - ⅛ teaspoon

6. Ground black pepper - ⅛ teaspoon

7. Worcestershire sauce - ½ teaspoon

8. Salt - 1 teaspoon

9. Crab roe - 3 tablespoons

10. Fresh crabmeat - 2 cups

11. Dry sherry - 6 tablespoons

12. Heavy whipping cream, whipped - ½ cup

13. Chopped fresh parsley - 1 tablespoon

How to cook deliciously - Creamy She-Crab Soup

1. Stage

Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

2. Stage

Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.

3. Stage

To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.