Carolina Low Country She-Crab Soup - cooking recipe

Ingredients

2 half-pints half and half
1 half-pint whipping cream
1 qt. milk
1/4 tsp. ground mace
2 pieces lemon peel
1 lb. fresh crabmeat or 3 c. canned crabmeat
1/4 c. butter or margarine
1/4 c. fine cracker crumbs
1 c. sherry
2 hard-boiled egg yolks, crumbled
salt and pepper to taste

Preparation

Forty five minutes before serving, combine milk, mace and lemon peel in top of double boiler.
Let simmer over direct heat for 7 minutes.
Add crabmeat, butter and creams. Heat over boiling water for 15 minutes.
Remove lemon peel; add crumbs and season. Let stand over low heat for 3 minutes.
Just before serving, add sherry and hard-cooked egg yolks in bottom of each soup plate. Add soup.
Makes 8 to 10 servings.