Yorktown Crab Soup

 

1/4 cup butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon red pepper
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/2 teaspoon fresh parsley
1/2 pint milk
2 cups crabmeat
3/4 pint cream
1/4 cup sherry, regular or dry

Melt butter in top of double boiler. Add flour, seasonings and milk. Stir constantly until thick. Add crabmeat and stir. When ready to serve, add heated cream and sherry. Serves 6.

- Recipe courtesy Estella B. Hager, Waynesboro, Pa.