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Charleston she-crab soup

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Recipe from Brenda Lovley of South Carolina

1 tablespoon butter
1 teaspoon all purpose flour
1 quart milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab meat with roe
6 tablespoons dry sherry
1/2 cup whipping cream whipped
1 tablespoon chopped fresh parsley

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. Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt and crab meat with roe. Cook over simmering water for 20 minutes. To serve place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowl. Ladle soup into bowls, dollop of  whipped cream, and sprinkle with fresh snipped parsley.

If you can't find crab roe (eggs) use 3 or 4 hard boiled egg yolks, crumbled into small
pieces the size of baby peas.

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