SHE CRAB SOUP 2

Steps:

• In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half & half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving. To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately. Makes 4 servings. * If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted. ** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.