Sauté the shallots in the butter in the top of a
double boiler over direct heat until very soft but not browned.
Stir in flour; add the warm cream or milk slowly, stirring as you add.
Place over simmering water, add Worcestershire sauce, pepper and crab meat .
Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat.
Add beaten egg to warm mixture. Season to taste with salt .
Slowly add sherry just before serving.
Ladle soup into warm soup bowls.
Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good.
You may want to try this too:
Frosted Tomato Crab Bisque:
Just add to the above recipe:
10 oz. can cream of tomato soup, undiluted and
1 teaspoon groud marjoram
Add to all ingredients in the above recipe.Then chill for 2 hours.