Busters Recipes

Crab Soup
1 pound crab meat with crab eggs
2 tablespoons butter
2 medium yellow onions, minced
1 tablespoon flour
1 quart hot milk
salt and pepper to taste
pinch nutmeg
4 ounces dry sherry
8 ounces heavy cream

Melt the butter in a large skillet and saute the onions until
they are soft. Add the crab meat and crab eggs. Saute for a few seconds.
Sprinkle the flour over the crab mixture and stir until the flour blends
with the butter. Add the hot milk gradually, stirring constantly.

Simmer very slowly for 20 minutes. Season with salt, pepper and nutmeg. Add
the sherry and cream. Heat to just below the boiling point. Serves 6.

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