She-crab soup

      2 tb Shallots, chopped
    1/3 c  Sherry
  1 1/2 lb Blue crab meat
      2 tb Sweet Hungarian paprika
    1/4 ts Thyme
    1/2 ts Cayenne pepper
      4 c  Clam broth  (2 bottles)
      2 c  Cream
      2 ea Hard-boiled eggs, chopped
      2 ts Cornstarch mixed with
      1 tb Sherry
      1 ea Salt to taste

Combine the shallots and sherry in a deep kettle. Simmer until sherry has almost evaporated. Add the crab, paprika, thyme and cayenne pepper. Simmer for 3 minutes. Add the clam broth and cream. Bring to a simmer and simmer for 10 minutes. Stir in the finely chopped hard-cooked eggs and the cornstarch mixture. Remove from heat and season with salt. Serve hot. Makes 6

* Make sure to use only good quality Hungarian paprika for the best results.
Yield: 4 Servings