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Martha Washington's Crab Soup
Colonial American
1/2 LB fresh crab meat (or 1 C canned crab, drained)
1 TBS butter
1-1/2 TBS flour
3 hard-cooked eggs, peeled & mashed
Zest of 1 lemon
Salt & black pepper to taste
4 C milk
1/2 C heavy cream
1/2 C sherry
Dash Worcestershire sauce
If using fresh crab, bring a large pot of lightly salted water to a boil; cook crab until shells turn pink and meat is white, about five to seven minutes. Drain and set aside. In a bowl, combine the butter, flour, mashed eggs, lemon zest, and salt and black pepper to taste. In a saucepan, bring milk to a boil over medium heat; slowly pour into egg mixture. Place combined mixtures into a cooking pot; add crab meat and cook gently for about five minutes. Stir in heavy cream; remove from heat before mixture reaches a boil. Add sherry and a dash of Worcestershire sauce. Serve.
History Note: Martha Washington was the wife of George Washington, first President of the United States who served from 1789 to 1797.
*Martha Washington image: John Chester Buttre (1821-1893). Image released into the public domain as it was published before January 1, 1923 and because copyright term is the author's life plus 100 years or less. The work has been identified as being free of known restrictions under copyright law, including all related and neighboring rights. Image also available from the Library of Congress (ID: cph.3c13386).
Related Links:
U.S. Political Parties (Historical Essay by Deborah O'Toole)
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