← All recipes

She-Crab Soup from the Lynnhaven Fish House

She-Crab Soup from the Lynnhaven Fish House comes together with Milk, Unsalted Butter, All Purpose Flour, Nutmeg, and Cinnamon. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 gal
• 1/2 lb
• 1 cup
• 1 dash
• 1 dash
• 1 dash
• 1 dash
• 1 dash
• 1 cup
• 1 lb

Method (preview)

1. 1

   In double broiler, heat milk to steaming (do not allow to boil).

2. 2

   Mel butter in saucepan.

3. 3

   Add flour to melted butter, stirring until lightly browned.

4. 4

   Add seasonings and mix well.

5. 5

   Add steaming milk to butter and flour mixture.

6. 6

   Add sherry, mixing well.

7. 7

   Heat over medium heat for approximately 5 minutes.

8. 8

   Add crab meat and stir gently.

9. 9

   Heat thoroughly for another five minutes.

10. 10

    Serve hot.

11. 11

    Meat; 1 1/2 Non-Fat Milk; 8 Fat.

12. 12

    NOTES: Makes 4 to 6 servings.

13. 13

    Winner of the 2002 Hampton Roads She-Crab Soup Championship.

14. 14

    Printed in The Virginia Pilot, November 13, 2002