SHE-CRAB SOUP

I don't know who takes the time to pick up each crab,turn it over and checks to see if it is a "He-Crab or a She-Crab" ! I DO know that if you try to order a pound of "She-Crabs" they really give you a strange look at the fish market!!!
All kidding aside-If you love chowders and you love Crab-meat-you will LOVE this recipe!!

SHE-CRAB SOUP

you need:
1 quart whipping cream
pinch of salt
pinch of pepper
2 cups boiling water
2 fish boullion cubes *
1.4 cup butter
1/4 cup flour
2 tbls lemon juice
1 pound of lump crabmeat
2 tbl minced fresh parsley
1/3 cup sherry

*If you use a can of crabmeat-save the juice and omit the pinch of salt in lieu of the fish boullion.....If I pick the crabs-and don't have the fish boullion, I saute a bit more crab.....

combine the first 3 ingredients in a heavy saucepan-bring to a boil - reduce heat and simmer for 1 hour-set aside
disslove fish cubes in boiling water.melt butter over low het -add flour and stir until smooth-cook 1 minute
slowly add fish boullion to butter.cook over medium heat until thickened-whisk in whipped cream mixture,heat throroughly.add lemon juice,nutmeg,sherry and crabmeat.
serve in bowls and garnish with parsley

I usually serve this with hot biscuits or warm yeast rolls!!!!
ENJOY!