She Crab Soup 2 boiled egg yokes 3 T. butter   1 scallion including green top, minced   1 rib celery, minced, 2 tablespoons flour   2 cups fish stock, or bottled clam juice   2 cups milk, 2 cups heavy cream   1 1/2 lb. lump crabmeat, picked free of shell   1 1/2 tsp. salt   1/4 tsp. fresh-ground black pepper   1/2 tsp. paprika 1 tsp. old bay seasoning   In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring.  Add the chopped egg yolks, the crabmeat, salt and pepper and bring almost to a simmer. Ladle into bowls. If soup isn't thick enough mix together equal amounts of butter and flower, add a little at a time, until  you reach the disired consistancy. Back  Menu  Next