""A full-bodied creamy crab soup that can be served with lemon for added tartness."..."
INGREDIENTS
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3 tablespoons margarine
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1 green onion, minced
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1 stalk celery, chopped
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2 tablespoons all-purpose flour
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2 cups fish stock
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2 cups milk
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2 cups heavy whipping cream
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1 1/2 pounds crabmeat, flaked
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1/4 cup sherry
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1 1/2 teaspoons salt
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1/4 teaspoon ground black pepper
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2 cups hard-cooked eggs (optional)
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1/2 teaspoon paprika
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6 slices lemon (optional)