A delicious soup from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Melt butter; add dry ingredients and Worcestershire sauce.
Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.
Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.
Just before serving, add sherry.
Add Worcestershire and Tabasco to taste.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4|
|Calories from Fat: 55 (39%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.6mg||12 %|
|Sodium 561.2mg||19 %|
|Potassium 271.8mg||7 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.1g|
|Protein 12.9g||18 %|
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Calories per serving: 140
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