Recipe: She-Crab Soup - Dan W. Virginia Not Isle of Capri but...

from Charleston Receipts, the cookbook from The Junior League of Charleston, South Carolina.

She-Crab Soup

1 pint milk
4 blades whole mace
2 pieces lemon peel
1 pound white crabmeat
1/2 stick butter
1 pint light cream
1/4 c. cracker crumbs
Salt and pepper to taste
2 Tbl. sherry

Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter, and cream and cook for 15 minutes.

Thicken with cracker crumbs: season with salt and pepper and allow to stand on the back of the stove for a few minutes to bring out the flavor.

Just before serving, add sherry.
Yield: 6 servings
Variation: This same soup can be made with ground shrimp instead of crab.