Subject: She-Crab Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 04 2001 - 02:27:34 EDT
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F O O D F U N N Y
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Reader Harriet St. Amant says of today's food funny, "OK, it's a
stretch - but it is sort of connected to eating."
A little old man was escorted into the witness box. After being sworn
in the lawyer asked him to explain what happened. After a lengthy
discussion of the events leading up to the incident he finally got
around to the meat of the case, "...and then she hit me with a maple
leaf."
"Surely that couldn't have caused you any serious injury," said the
lawyer.
"Are you kidding?" exclaimed the old man. "It was the leaf from the
center of our dining room table."
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T O D A Y ' S R E C I P E
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The "she" in the title of this classic low-country recipe refers to
female crabs, whose eggs add flavor and texture to the soup. Unless
you have access to live female crabs, you'll have to make do without
the eggs, as I do when preparing one of my favorite soups.
She-Crab Soup
1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) milk
1/2 cup (125 ml) heavy cream
2 cup (500 ml) crab meat (and eggs, if available)
1/2 tsp (2 ml) Worcestershire sauce
A pinch ground mace
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry sherry (optional)
Paprika for garnish
Heat the butter in a saucepan over moderate heat and stir in the
flour. Cook for 2 to 3 minutes and add the milk and cream, stirring
to incorporate the flour mixture. Add the crab meat, Worcestershire
sauce, mace, salt, and pepper, and bring to a simmer over low heat,
stirring frequently. Stir in the optional sherry immediately before
serving and garnish with a sprinkle of paprika. Serves 4 to 6.
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