• Cooking Time: 30 min
  • Servings: 8
  • Preparation Time: 10 min


Fresh from the harbor of my hometown, Washington D.C.


  • 2 tablespoons of unsalted butter
  • 1 small onion; grated
  • 3 ribs of celery; minced
  • 1 tablespoon of all-purpose flour
  • Salt and white pepper; to taste
  • 1/4 teaspoon of mace; ground
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of Tabasco
  • Lemon juice
  • 2 cups of heavy cream
  • 2 cups of milk
  • 2 cups total white crab meat and roe
  • 1/2 cup of sherry


  • Melt the butter in a large skillet over medium heat and sauté the onion and celery until soft.
  • Sprinkle the flour over the vegetables, stir, and cook 5 minutes.
  • Add all the spices, Worcestershire sauce, Tabasco, and a splash of lemon juice and simmer briefly.
  • Add the cream and milk and heat almost to scalding, stirring constantly. Add the crab meat and roe and stir.
  • Heat just long enough to warm through.
  • Add the sherry and serve at once, garnished with paprika and chopped parsley.

Categories: Soup 
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