She-crab Soup

2 tb shallots, chopped 4 c clam broth (2 bottles)
1/3 c sherry 2 c cream
1 1/2 lb blue crab meat 2 ea hard-boiled eggs, chopped
2 tb sweet Hungarian paprika 2 ts cornstarch mixed with
1/4 ts thyme 1 tb sherry
1/2 ts cayenne pepper 1 ea salt to taste
4 servings
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 servings. * Make sure to use only good quality Hungarian
paprika for the best results.