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Show ' CBaasrlesttom SSae-Csrab Souap One of die delights in cooking is enjoying foods from different regions. This crab soup comes from South Carolina. There are many versions of this soup in and around Charleston, South Carolina. There it is made with meat from the female crab, identifiable by the wide apron on the underside of the shell. This soup can be made with any fresh, frozen or canned crabmeat of good quality. i cups milk A teaspoon ground mace 'A teaspoon finely grated lemon peel 'A cup unsalted butter 'A cup finely chopped onion 1 pound fresh, frozen or canned crabmeat, picked over to remove cartilage and shell 2 cups light cream 'A cup finely ground cracker crumbs salt and freshly ground white pepper to taste 6 teaspoons dry sherry 1. Combine the milk, mace and lemon peel in the top of a 2-quart double boiler and heat over simmering water for 3 minutes but do not boil. Set aside. 2. In a small, heavy pan melt the butter and cook the onion until translucent, but not brown. 3. Add the cooked onion, the crabmeat and cream to the hot milk mixture. Return to cook over simmering water. Cook 15 minutes, stirring constantly, but do not boil. Add cracker crumbs and stir to thicken. Add salt and pepper to taste. Remove mixture from heat and let stand over the hot water for several minutes to develop flavor. Add 1 teaspoon sherry to each bowl just before serving. In elegant Charleston resaurants the waiter usually pours the sherry with a flourish from a large brandy snifter after the soup has been served. Serves 6. B |