Heritage Home | Family Genealogy | Recipes Home   Soups, Salads & Sandwiches   Spring's Va. Beach Creamy She Crab Soup Gary and I went to Waterman's Restaurant in Virginia Beach, where we had the most delightfully tasty she crab soup. Unfortunately we're not able to get the recipe from the restaurant. So we're trying to recreate it on our own. It's been under going some tweaking, but we're getting close. Here's our current version. Updated March 12, 2006 Preparation Time: 40 minutes Makes 4 -6 servings Ingredients: 2 tablespoons butter 3 teaspoon all-purpose flour 1 quart milk (use whole milk) 1 teaspoon mace (sweet spice) 1/4 teaspoon white pepper 1/2 teaspoon Worcestershire sauce 1 teaspoon salt 2 cups white crab meat 3 hard-boiled egg yokes *crumbled into small pieces about the size of corn nibblets.   - for serving - 6 tablespoons dry sherry per bowl 1 tablespoon chopped fresh parsley 1/2 cup whipping cream (whip before serving) 1 tablespoon paprika   Directions: Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth. Gradually add milk, stirring constantly until smooth. Add white pepper, salt, crumbled egg yokes, Worcestershire sauce and mace. Mix well. Then add the crab meat and stir thoroughly. Cook over simmering water for 20 minutes. Stirring occasionally.   To serve: Place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how many bowls of soup you want). Ladle soup into bowls Add 1 tablespoon of whipping cream on top Top with a dash of paprika, and sprinkle with chopped parsley.   *Optional: You can exchange the: 2 cups white crab meat with the 3 hard-boiled egg yokes, with: 2 cups white crab meat with roe (eggs)   You can use 1 teaspoon of sugar in place of the mace. (but it looses something in the flavor).   You can use half and half to add thickness, instead of whole milk; but reduce the flour by 1 teaspoon.

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