I went to Savannah GA last week and stayed at the Hyatt. I've never heard of She Crab soup and decided to try it. Oh that stuff was good. I tried to make some off a recipe I found on the internet, uh uh, no good. I'm looking for T&T. Anyone?

* Exported from MasterCook *

She Crab Soup *

Recipe By :Reuben Ware
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- diced
1/2 pound onion -- diced
1/2 pound celery -- diced
1/2 pound carrots -- diced
1/2 pound butter
5 ounces sherry
1/4 cup flour
3 cups crab stock
1/4 cup crab meat
2 large egg yolks -- hard boiled

Sauté bacon until almost brown. Add butter, sherry, flour, and crab stock. Allow cooking until thickened. Crumble and add the egg yolks. Add mixture of chopped onion, carrot, and celery to flavor the stock.

Home Cookin Chapter: Recipes From Thibeault's Table

She Crab Soup
=============
I've been making this recipe for over 25 years. Makes a wonderful first course.

1 quart of milk/cream
6 tablespoons of butter
1/4 small onion
1/2 pound of crab meat
3 oz of roe or 2 hard cooked egg yolks
1/2 teaspoon paprika
1/2 cup flour

Sherry
. Heat cream or milk

Melt butter and saute onion. Let simmer until soft and add crabmeat,
egg yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let
flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry.

Serve additional sherry at the table for individual taste.

Option.

Whip heavy cream and serve a dollop of cream in each bowl of soup.

Heyreub, i've never seen a recipe that called for "lbs of veggies" is that correct?

Ann, How much Sherry?

Thank you to both of you.