Secret Recipes

Martha Washington's Crab Chowder

• 1/2 lbs fresh crab meat (or 1 cup canned or frozen)
• 1 Tbsp butter
• 1 1/2 Tbsp 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.

Servings:

4