Title: She-Crab Soup
Categories: Soup
Yield: 4 Servings
| 2 | tb | Shallots, chopped |
| 1/3 | c | Sherry |
| 1 1/2 | lb | Blue crab meat |
| 2 | tb | Sweet Hungarian paprika |
| 1/4 | ts | Thyme |
| 1/2 | ts | Cayenne pepper |
| 4 | c | Clam broth (2 bottles) |
| 2 | c | Cream |
| 2 | | Hard-boiled eggs, chopped |
| 2 | ts | Cornstarch mixed with |
| 1 | tb | Sherry |
| 1 | | Salt to taste |
Combine the shallots and sherry in a deep kettle. Simmer until sherry has
almost evaporated. Add the crab, paprika, thyme and cayenne pepper. Simmer
for 3 minutes. Add the clam broth and cream. Bring to a simmer and simmer
for 10 minutes. Stir in the finely chopped hard-cooked eggs and the
cornstarch mixture. Remove from heat and season with salt. Serve hot.
Makes 6 servings. * Make sure to use only good quality Hungarian paprika
for the best results.