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    Soup: Crab Soup, Baltimore

    Source of Recipe

    The Southern Cookbook, 1939

    List of Ingredients

    2 tablespoons butter
    1 onion, finely chopped
    1 tablespoon flour
    2 cups warm water
    1 cup crab meat
    1/4 cup chopped celery
    chopped parsley
    salt and pepper
    dash Tabasco sauce
    3 cups scalded milk

    Recipe

    Melt the butter, add the onion and brown. Blend in the flour and slowly add the warm water; allow to cook until slightly thickened. Add the crab meat, celery, parsley and seasonings. Allow to simmer for 30 minutes. Just before serving, add the scalded milk.*

    *To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat.


    YIELD: 4 Servings

 

 

 


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