She-Crab Soup

Notes: Originally from Lynnhaven Fish House, Virginia Beach. Makes 6-8 servings.

Ingredients

1/2 gal. whole milk

1/4 lb. unsalted butter -1 stick

1/2 cup all purpose flour

1 cup cooking sherry or white wine

dashes of: nutmeg, cinnamon, ground cloves, onion powder, garlic powder, salt, white pepper

1 lb. backfin crabmeat

peeled, small 1/2" diced, cooked potatoes, or can of corn

Directions

1. In a double-boiler, heat milk to steaming but do not allow to boil.

2. Cook potatoes in boiling water.

3. Melt butter in large pot (Dutch oven). Add flour to melted butter, stirring until smooth and lightly browned.

4. Add steaming milk to butter/flour mixture. Add wine/sherry, mixing well. Heat on medium for 5 min.

5. Add crab and potatoes; stir gently.

6. Heat thoroughly for 5 minutes. Serve hot.