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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: 4th of July, American Classics, Dinner, Fall, First Lady Recipes, Kid Friendly, Lunch, Main Courses, Make Ahead, Party Foods, Seafood, Soups, Sunday Dinner, Week Nights, Weekend Fun, Winter Warmth
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Tags: 4th of July, America, American Classics, Butter, Crab Meat, Crab Soup, Cream, Dinner, Eggs, Fall, First Lady, Flour, Hard Boiled Eggs, Heavy Cream, Kid Friendly, Kosher Salt, Lemon, Lunch, Main Courses, Make Ahead, Martha Washington, Milk, Party Foods, Pepper, Seafood, Sherry, Soups, Soups, Sunday Dinner, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth, Worcestershire
Martha Washington’s Crab Soup
Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests. This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.
INGREDIENTS
1 Cup Crab Meat
1 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3 Mashed Hard Boiled Eggs
Grated Zest of 1 Lemon
4 Cups Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Sherry
Dash Worcestershire
In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour the milk in slowly. Add the crabmeat to the milk mixture and gently cook for 5 minutes. Add the cream and remove from the heat before it reaches a full boil. Add the sherry and Worcestershire. Transfer to bowls and serve immediately. Serves 4
