Serves 10
Ingredients:
100 oz
48 oz Evaporated milk
3 Tbls Worcestershire sauce
3
¼ pound butter (melted)
2 pounds lump crab meat
Procedure:
In a 12 quart heavy bottomed soup pot,
using a wire whip, incorporate first 4 ingredients. Gently, over medium low heat, bring
ingredients to 180 F.
Wisk in butter, and gently fold in 11/2 pounds of
crabmeat. Ladle into serving bowl and
top each bowl with remaining crabmeat.
Sprinkle each serving with