SHE CRAB SOUP RECIPE

Town Tavern Restaurant--Augusta, Georgia recipe from the Master's Golf Tournament cook book.
2 T butter
2 T plain flour
1 qt. milk
2 cups white lump crabmeat
1/2 t salt
1/8 t pepper
4 T dry sherry
4 hard-boiled egg yolks, finely crumbled
Melt butter in top of double boiler. Blend in flour. Add milk gradually, stirring constantly. As mixture begins to thicken, add crabmeat, salt, and pepper. When soup is of preferred consistency, remove from heat. Add sherry. Garnish with egg yolks. Yields 1 quart.
You really can make this in a sauce pan, 1 1/2 to 2 quarts is good. Just start at a medium to low- medium heat. The butter and flour should be blended as a paste and the milk will slowly thicken, stirring with a wire whisk to blend all lumps out. Take your time and it will turn out great. Once you have the butter, flour, and milk combined and thicken, add the crabmeat, salt, and pepper. Add the rest of the ingredients and it will be wonderful. I like easy and this is a very easy recipe. I am not a cook and really don't like to cook, but I can make this soup. This is not a cheap recipe (ingredients), it is worth the money and time. I am off for dinner with Natalie and Ray. Now Natalie is a very good cook and I am looking forward to this meal. Ray and Natalie, also know Jackie and Bill. We were all in the Philippines together and played a lot of poker. Over the years we have all remained great friends and see each other at cook outs. Have a good night and relaxing Sunday. Watch the Masters Golf Tournament if you get a chance. The scenery is beautiful at the Augusta National. Worth a look see!