I had the windfall of having a can of crab and decided to make this recipe which I’ve adapted from Johnnie Gabriel’s Cooking in the South.

2 tbsp butter

2 tbsp flour

2 cups skim milk

2 1/2 cups heavy cream

pepper

zest of 1 lemon

1/2 tbsp salt

2 cups lump crabmeat

1 shallot, peeled with ends cut off

1/4 tsp mace

2 tbsp cooking sherry

Melt the butter then whisk in the flour and cook until it is light brown. Whisk in milk, cream, pepper, zest, salt, crab, sherry, and mace. Add the shallot. Bring to a light boil, stirring often. Reduce heat to low and simmer 15-20 min. Remove shallot. Serve.

I loved this soup so, so much. It was creamy and crabby and fabulous. But no one else in my house would eat it!!! DudeMartha was not home, Teen Martha announced she hates soup and would only eat a crab soup if it was very, very thick. Mr. MarthaAndMe lost big points by eating some and saying it was good but he just didn’t want any more. Which left me with a big container of leftovers which I ate for lunch for days afterwards. Their loss I guess.