Martha Washington's Crab Soup

Serves: 6
Total Calories: 193
Prep time:
Cook time:
Total time:


1 1/2 pounds Chesapeake crab meat (cut in chunks)
1 quart milk or light cream
2 tablespoons butter
2 hard-cooked eggs (mashed)
1 tablespoon flour
grated lemon peel or lemon zest
1 tablespoon Worcestershire sauce
1/2 cup sherry
salt and pepper to taste
paprika for garnish


In the top of a double boiler, blend the butter and flour, and add the eggs and the lemon peel or lemon zest. Gradually add the milk or light cream (I prefer the light cream). Stir until it thickens. Add the crab meat and let it simmer for 5 minutes Then add the seasonings. Just before serving, stir in the sherry and bring the temperature back up. DO NOT allow the soup to boil. Sprinkle the top with paprika, preferably Hungarian paprika.

Nutritional Facts:

Serves: 6
Total Calories: 193
Calories from Fat: 83

This Martha Washington's Crab Soup recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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