Crabs that inhabit New England waters have hard shells and you must spend hours cleaning them to get enough meat for a meal. But the labor is worth the effort. Steam crabs as you would lobsters and pick out the meat when the shells turn bright red.
3 cups cooked crab meat
3 cups clam stock
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
3 tablespoons butter
4 cups cream
1/4 cup sherry
Salt and pepper to taste
Combine crab meat, stock, Worcestershire sauce, lemon juice, and butter in soup kettle. Simmer several minutes until butter melts, stirring slowly. Add cream and sherry and heat thoroughly. Season with salt and pepper. Garnish with a sprinkling of paprika.
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