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Martha Washington's Crab Soup

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1/2 pound fresh crab meat
1 tablespoon butter
1-1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire

Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crabmeat to milk mixture and gently cook for 5 minutes.

Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.

 

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