2 tbsp butter
2 small onions, chopped fine
1 pound crabmeat
2 tbsp flour
4 cups hot milk
1 cup corn kernels, cooked
1 cup small lima beans, cooked
salt and freshly ground black pepper to taste
1 tsp Worcestershire sauce
1 cup whipping cream
1/4 cup sherry
1 tbsp chopped fresh parsley
Simmer the onions lightly in butter. Add the crab meat and heat thoroughly. Add the flour and follow with the hot milk; stir slowly and let boil for about 10 minutes. Add the corn, lima beans, salt, pepper, and Worcestershire sauce; let simmer another 10 minutes. Add the cream. Before serving, add the sherry; reheat. Garnish with parsley.
Serves 6
-Chesapeake Bay Soups by Whitey Schmidt
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