SHE CRAB SOUP

She Crab Soup

I usually grate the onion.  The mace makes a lot of difference and is used in a good many southern things.  You can discreetly add it to so many things, it's a good investment.

Serves 6 to 8
2 Tbsp. Butter
2 Tbsp. finely minced onion
2 Tbsp flour
3 cups milk mixed with 1 cup cream
1 8-oz can of crabmeat
1/4 tsp. ground mace
½ tsp. Salt
1/8 tsp. Pepper
1/4 cup sherry
Salt and pepper to taste
2 Tbsp. Chopped parsley

Melt butter. Add onion, cook 1 minute. Stir in flour, Mix well. Add milk and cream all at once. Bring to boil, stirring constantly add crabmeat and any liquid from thawing, mace, salt and pepper. Reduce heat to low, cover, and simmer 20 minutes.

Add sherry just before serving and season to taste with salt and pepper. Transfer to a tureen or individual cups and sprinkle with parsley.