"She-crab" is much more of a delicacy than "he-crab", as the eggs add a special flavor to the soup. The Street vendors make a point of calling "she-crab" loudly and of charging extra for them. 1 tbsp. butter 1 qt. milk 1/4 pt. cream, whipped Few drops onion juice 1/8 tsp. mace 1/8 tsp. pepper 1/2 tsp. Worcestershire sauce 1 tsp. flour 2 c. white crab meat & crab eggs 1/2 tsp. salt 4 tbsp. dry sherry
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this add crab meat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes. To serve, place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle paprika or finely chopped parsley on top. Secret: If unable to obtain "she-crabs", crumble yolk of hard-boiled eggs in bottom of soup plates. Serves 4 to 6.
