Martha Washington’s Crab Soup - Recipes from the White House

8 ounces crab meat, picked and cleaned

1 Tablespoon butter

3 Tablespoons flour

3 hard boiled eggs, roughly chopped

1 lemon rind, grated

2 teaspoons fresh lemon juice

1 cup dill, finely chopped

½ teaspoon cayenne

Salt and pepper to taste

½ cup cream

4 cups whole milk

Combine hard boiled eggs, flour, butter, grated lemon, salt and pepper in bowl. In a medium saucepan, bring milk to a boil and slowly pour in the egg mixture.

Add crab meat and turn heat to low, cooking gently for five minutes. Add the cream and remove from heat. Stir in the lemon juice, chopped dill, and cayenne. Garnish with the crumbled egg yolk and dill and serve.