Martha Washington’s Crab Soup

This recipe for Martha Washington’s Crab Soup was found in The First Ladies Cook Book under Franklin D. Roosevelt’s section of favorite recipes. Apparently the first First Lady’s Crab Soup was well-loved by the Roosevelt family and was also served during the Eisenhower administration. 

This 250 year old recipe was probably considered fine cuisine way back then– crabs were considered a special treat to Colonists. Though, if you make it as is, you’ll find this soup to be very simple in flavor. Ingredients and depth of flavor were a bit different back then. To add more zing, toss in some crumbled bacon, sautéed onion, diced potato, lemon juice and fresh parsley, and you’ll have given this centuries old recipe a modern spin (and a little more flavor your 21st century palate desires). Both the original recipe and our adaptations are below. 

 

*Ingredients

1 1/2 pounds crab meat in chunks

1 quart milk or light cream

2 TBS butter

2 hard cooked eggs, mashed

1 TBS flour

zest of one lemon

1 TBS Worcestershire sauce

1/2 cup sherry

salt, pepper, to taste

paprika for garnish

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Directions

In the top of a double boiler, blend the butter and flour. Add the eggs which have been mashed, then the lemon peel; then, gradually add the milk. Stir until it thickens. Add the crab meat; let it simmer for 5 minutes. Then add the seasoning. Just before serving, store in the sherry and let it get hot again (do not allow to boil). Sprinkle with paprika.

*To give this recipe a modern-day spin, add the following:  

1/2 a medium onion, diced

1 medium potato, diced

Sauté the above ingredients in 2 TBS olive oil until the onion is soft and translucent, approximately 7-8 minutes. Add into the soup mixture above at the same time the mashed egg is added.

-Juice from one lemon to replace the sherry

Top with crumbled bacon and fresh parsley