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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I found an old trivet that has this recipe embossed on it. If you cannot get crab roe, omit it from the recipe. We toss crabs with eggs back in the water. Ingredients:
1 tablespoon butter |
1 quart milk |
1/4 pint cream (whipped) |
1/4 tablespoon mace |
1/4 tablespoon pepper |
1/2 tablespoon worcestershire sauce |
1 tablespoon flour |
2 cups white crab meat and crab eggs |
1/2 tablespoon salt |
4 tablespoons dry sherry |
Directions:
1. Melt butter in double boiler and blend in flour until smooth. Add milk gradually, stir constantly. Add everything else except sherry. Cook slow over hot water for 20 minutes. When ready to serve put 1 tablespoon of warm sherry in each bowl.
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