Martha Washington's Crab Soup Recipe
Recipe From the First First Lady in "Founding Mothers"
The recipes of presidential families have often become White House favorites, and such was the case for Martha Washington's Crab Soup.
The recipe is among those featured in the new book "Founding Mothers" by Cokie Roberts.
Ingredients
Cooking Directions
Boil enough crabs in salted water to make 1/2 pound (or use 1 cup canned or frozen) crabmeat. Combine butter, flour, hard-boiled eggs that have been mashed, rind of one lemon grated, and salt and pepper to taste.
Bring milk to boil in a saucepan. Then pour it slowly into the egg mixture. Add the crabmeat to the milk-egg mixture and cook gently five minutes.
Add heavy cream; remove from the heat before it reaches a full boil. Add sherry and a dash of Worcestershire Sauce. Serve piping hot.
Excerpted from Founding Mothers by Cokie Roberts. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
Recipe Summary
Main Ingredients: crab, eggs, sherry, flour
Course: Appetizer/Starter, Dinner, Lunch, Soup
