Name: Classic She Crab Soup
Ingredients: 3 tablespoons margarine; 1 green onion, minced; 1 stalk celery, chopped; 2 tablespoons all-purpose flour; 2 cups fish stock; 2 cups milk; 2 cups heavy whipping cream; 1.5 pounds crabmeat, flaked; 0.25 cup sherry; 1.5 teaspoons salt; 0.25 teaspoon ground black pepper; 2 cups hard-cooked eggs; 0.5 teaspoon paprika; 6 slices lemon

Ingredients

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1.5 pounds crabmeat, flaked
0.25 cup sherry
1.5 teaspoons salt
0.25 teaspoon ground black pepper
2 cups hard-cooked eggs
0.5 teaspoon paprika
6 slices lemon

Steps

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.