82 QUEEN AWARD WINNING
SHE CRAB SOUP

ROUX:

¼ LB. BUTTER
¼ LB. FLOUR

PREPARATION:
MELT BUTTER STIR IN FLOUR TO MAKE ROUX. ADD MILK AND CREAM, BRING TO BOIL. ADD REMAINING INGREDIENTS, SIMMER FOR 20 MINUTES. GARNISH WITH SHERRIED WHIPPED CREAM.

INGREDIENTS:

1 CUP HEAVY CREAM
3 CUPS MILK
2 CUPS FISH STOCK OR WATER AND FISH BASE
¼ LB. CRAB ROE
1 LB WHITE CRABMEAT (SPECIAL)
1 CUP CHOPPED CELERY, LIGHTLY SAUTÉED WITH:
      ¼ CUP CHOPPED CARROTS
      ¼ CUP CHOPPED ONION
      ¼ CUP SHERRY WINE
      1 TBL. TABASCO SAUCE
      1 TBL. WORCESTERSHIRE SAUCE

MAKES 12 SERVINGS.