Title: Crab soup with sherry
 Categories: Soups
      Yield: 6 servings
 
      1 tb Shallot,finely minced
      2 tb Butter
      1 ts Flour
      5 c  Milk,warm
    1/4 ts Worcestershire sauce
    1/8 ts White pepper
      1 lb Crab meat,flaked
      1    Egg yolk,beaten
           Salt
    1/2 c  Sherry,at room temperature
           Lightly salted whipped cream
           Paprika
 
  1. Saute the shallots in the butter in the top of a double boiler over
  direct heat until very soft but not browned. Stir in the flour. Add
  the warm milk slowly, stirring as added. Place over simmmering water,
  add Worcestershire sauce, pepper, and crab meat. Let cook, stirring
  frequently, over, not in, simmering water for 15-20 minutes. (May be
  made ahead at this point up to about 1 hour before serving.) Cover
  and keep over hot water. stirring occasionally.
  2. Add a little of the hot soup to the beaten egg yolks and stir
  mixture back into soup. Season to taste with salt. Add the sherry and
  heat to steaming hot.
  3. To serve, ladle soup into warm bowls. Top each serving with a
  little whipped cream, sprinkle with paprika, and serve at once.