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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 1 (6-oz.) package Wakefield Alaska King Crabmeat
- 1/4 cup butter or margarine
- 2 teaspoons flour
- 1½ cups milk
- 1½ cups half-and-half
- 1/4 teaspoon Worcestershire sauce
- ½ teaspoon grated lemon rind
- 1/8 teaspoon ground mace
- ½ teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon cracker crumbs
- 2 tablespoons sherry
- 1/4 cup whipping cream, whipped Ground nutmeg
Thaw crabmeat and retain liquid. Heat butter in top of double boiler over rapidly boiling water and blend in flour. Add milk and half-and-half, stirring constantly. Add Worcestershire, grated lemon rind, mace, crab and liquid. Stir well and cook slowly for 20 minutes. Season with salt and white pepper; add cracker crumbs. Allow to stand for 10-15minutes. Serve in heated soup bowls, add ½ tablespoon sherry to each bowl. Top with dollop of whipped cream. Sprinkle with nutmeg. Serves 3-4.