Crab Soup

Directions

In a 2 quart saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper.

In a separate saucepan, bring milk to a boil, remove from heat.

Gradually pour the hot milk into the egg mixture, stirring with a wire whisk.

Add crabmeat, and cook over low heat for 5 minutes; do not boil.

Add cream and remove from heat.

Stir in sherry and Worcestershire sauce and serve hot.