1 tbsp. butter
1 tbsp. flour
2 hard boiled eggs
1 c. milk
1 tbsp. chopped parsley
1 clove minced garlic
1 (10 oz.) can cream of celery soup
1 c. light cream
1/2 lb. crabmeat
1 tbsp. grated lemon rind
2 tbsp. dry sherry

In top of double boiler, melt butter then blend in flour. Press egg yolks through sieve and add to butter flour mixture. Blend in celery soup, cream, milk, parsley and garlic. Cook, stirring constantly until mixture is smooth and very hot - do not boil. Add crabmeat and heat gently. Just before serving, press egg whites through a coarse sieve and add to crab soup along with lemon rind and sherry. Serve warm but do not boil.