RED VEGETABLE CRAB SOUP
LUMP CREAM OF CRAB SOUP
4 tablespoons butter, 2 tablespoons flour, 2 cups whole milk, 1/4 teaspoon salt, 1 cup half-and-half, 1/4 teaspoon lemon celery seasoning, 1 tablespoon chopped parsley, 4 tablespoons sherry1 pound lump backfin crabmeat.Melt butter and stir in flour. Add milk and salt and bring to a boil. Add half-and-half, seasonings, sherry, and crabmeat. Heat thoroughly, but do not boil. Offer a small cruet of sherry for those who would like an extra splash.
LOBSTER BISQUE
SPRY CHEEZUM'S ORIGINAL OYSTER STEW
1 pint shucked oysters with their liquor, 1 pint half-and-half, butter, Worcestershire sauce, Old Bay seasoning - In a saucepan heat oysters with their liquor until the edges curl. In another saucepan heat half and half over medium heat until hot. Place oysters in individual serving bowls; pour heated half and half over oysters. Melt a pat of butter on each serving; add a dash of worchestershire sauce and Old Bay seasoning to taste. Onion and potatoes etc. are also good to add.
