Yorktown Crab Soup

Recipe courtesy of Estella B. Hager, Waynesboro, PA

  • 0.25 cup butter
  • 1.0 tablespoon all-purpose flour
  • 0.5 teaspoon salt
  • 0.125 teaspoon red pepper
  • 0.125 teaspoon mace
  • 0.125 teaspoon nutmeg
  • 0.5 teaspoon fresh parsley
  • 0.5 pint milk
  • 2.0 cups crabmeat
  • 0.75 pint cream
  • 0.25 cup sherry, regular or dry

Melt butter in top of double boiler. Add flour, seasonings and milk. Stir constantly until thick. Add crabmeat and stir. When ready to serve, add heated cream and sherry. Serves 6.