Martha Washington’s Crab Soup

Martha Washington’s Crab Soup

Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests.  This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.


1 Cup Crab Meat

1 Tablespoon Butter

1 1/2 Tablespoons Unbleached Flour

3 Mashed Hard Boiled Eggs

Grated Zest of 1 Lemon

4 Cups Milk

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Pepper

1/2 Cup Heavy Cream

1/2 Cup Sherry

Dash Worcestershire

In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper.  Boil on low heat and pour the milk in slowly.  Add the crabmeat to the milk mixture and gently cook for 5 minutes.  Add the cream and remove from the heat before it reaches a full boil.  Add the sherry and Worcestershire.  Transfer to bowls and serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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