Crab Soup

Ingredients

• 6 hard-shelled crabs
• 3 cups White Stock III
• ⅔ cup stale bread crumbs
• 1 slice onion
• 1 sprig parsley
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• Salt
• Cayenne

Steps

1. Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.

More recipes with crab, broth or stock, breadcrumbs, onion, parsley, butter, flour, cream or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.