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| What You Need: |
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3 tablespoons butter
1 cup finely chopped onions
½ cup finely chopped celery
¼ cup flour
1 quart milk
1/8 teaspoon ground hot red pepper
1/8 teaspoon white pepper
1 teaspoon salt
1 pound fresh, frozen or canned crab meat, drained, thoroughly picked over to remove all bits of shell and cartilage, and broken into small bits
1 cup heavy cream
2 tablespoons pale dry sherry
1 teaspoon strained fresh lemon juice
Paprika
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| How To Cook: |
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1. In a heavy 3- to 4-quart sauce pan, melt the butter over moderate heat. When the foam begins to subside, drop in the onions and celery and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the flour and mix together thoroughly.
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3. Stirring constantly with a wire whisk, pour in the milk in a thin stream, add the red pepper, white pepper and salt, and cook over moderate heat until the soup thickens, comes to a boil and is smooth.
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4. Strain the soup through a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding them.
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5. Return the soup to the pan, add the crab meat and cream, and stir over moderate heat for 2 or 3 minutes until the crab meat is heated through. Then remove the pan from the heat, mix in the sherry and lemon juice and taste for seasoning.
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6. Serve at once from a heated tureen or in individual soup plates. Just before serving, sprinkle the soup with paprika.
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