*  Exported from  MasterCook  *
 
                               SHE CRAB SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Cajun
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Leek, sliced
    8                    Ribs celery, diced
    2       tb           Flour
                         Pinch of oregano
    1       qt           Fish stock
      1/2   lb           Crabmeat
    1       t            Worcestershire sauce
    2                    Egg yolks, beaten
    1                    Onion, diced
      1/4   lb           Butter
    1       t            Tomato paste
    1       qt           Chicken broth
    4       oz           Crab roe
    4       tb           Sherry
      1/2   pt           Cream
                         Salt and pepper to taste
 
      Melt butter in saucepan, add vegs., and simmer
   until tender.  Mix flour, tomato paste and oregano.
   Stir well, add tovegs.  Stir in chicken broth and fish
   stock.  Boil 30 min., stirring occasionally.  To this
   mixture, add crab roe, crabmeat, sherry,
   Worcestershire sauce, salt & pepper. Cook for 5
   minutes ONLY.  Remove from heat.  Add egg yolks and
   cream. Serve at once. Makes about 1 gallon.
   
      This is a very old and secretive South Carolina
   recipe that originated in Charleston, SC., a city much
   like that of the history of New Orleans. The recipe
   has never before been given out from the original
   family of the restaurant first making this dish.  Over
   the years, othe restaurants have come up with a good
   likeness of it, but not the original.  Here is the
   original.
  
 
 
                    - - - - - - - - - - - - - - - - - -