| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Essnce11 | 4 | servings | |
INGREDIENTS
| 4 | tb | Butter |
| 4 | tb | Flour |
| 2 | sm | Onions; grated |
| 6 | Celery ribs; grated | |
| 1 | tb | Minced garlic |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | ts | Mace |
| 1 | qt | Whole milk |
| 1 | c | Cream |
| 1 | tb | Crystal hot sauce |
| 2 | tb | Worcestershire sauce |
| 2 | lb | Crab meat; picked over |
| 1 | Hard-boiled egg; finely chopped | |
| 1/2 | c | Sherry |
| 1 | tb | Finely-chopped parsley |
INSTRUCTIONS
In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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