Cooking With Bubba

She-Crab Soups

She Crab Soup   The eggs from the she-crab add a special flavor to the soup   1 tablespoon butter 1 quart milk 1/4 pint cream (whipped) Few drops onion juice 1/4 teaspoon mace 1/4 teaspoon pepper 1/2 teaspoon Worcestershire 1 teaspoon flour 2 cups white crab meat and crab eggs 1/2 teaspoon salt 4 tablespoons dry sherry

Melt the butter in the top of a double boiler and blend with flour until smooth. Add milk gradually, stirring constantly. To this add crab meat, eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes.   To serve, place one tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream.   Sprinkle with paprika or finely chopped parsley.   Secret: If you are unable to find she-crabs, crumble a yolk of a hard boiled egg in the bottom of the soup bowls.   Serves 4-6   Charleston Receipts - 1950

Carolina She-Crab Soup   1 pound white crab meat 1 pint milk 1 pint cream 1/2 stick butter 2 tablespoons sherry 4 blades whole mace 2 pieces lemon peel 1/4 cup cracker crumbs Salt and pepper to taste

Put milk in top of double-boiler with mace and lemon peel; allow to simmer for a few minutes. Then add crab, butter and cream; cook for 15 minutes.   Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes. (This will bring the flavor out) Just before serving, add sherry.   Serves 6   Charleston Receipts - 1950