classic she crab soup

Ingredients

• Servings: 6
• 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 1/2 pounds crabmeat, flaked
• 1/4 cup
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 cups hard-cooked eggs (optional)
• 1/2 teaspoon paprika
• 6 slices lemon (optional)

Recipe

• 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, , salt and pepper and heat through. ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.