In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 01-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4|
|Calories from Fat: 357 (53%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 23.1g||116 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 345.8mg||106 %|
|Sodium 1030.9mg||36 %|
|Potassium 1225.2mg||32 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 20.9g|
|Protein 47.4g||68 %|
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Calories per serving: 672
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