Recipe: She-Crab Soup (James Beard) - another recipe for Dan

SHE-CRAB SOUP
Source: James Beard's American Cookery by James Beard

12 she crabs (female crabs)
Butter (about 2 1/2 Tbsp.)
1 small onion, finely chopped
Dash of Worcestershire sauce
1 cup milk
1 1/2 cups cream
1 Tbsp. flour
2 Tbsp. dry sherry
Salt
1/2 tsp. freshly ground pepper
Chopped parsley

"Long a delight of Charleston and other Southern cities, this soup is cookery of the old South at its very best."

Cook the crabs in boiling, salted water for approximately 18 to 20 minutes. Cool, crack, and remove the meat. Place the crabmeat in the upper part of a double boiler, adding roes of the crab as well, 1 1/2 Tbsp. butter, finely chopped onion, and the Worcestershire sauce. Heat over boiling water.

Heat the milk and cream separately, add the flour kneaded with 1 Tbsp. butter, and stir until slightly thickened.

Combine with the crabmeat mixture, and add the sherry, salt to taste, and pepper. Simmer, covered, about 10 to 15 minutes or until the soup is well blended and smooth.

Serve with buttered toast. Garnish with chopped fresh parsley.