She Crab Soup 2

• 2 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 1/2 cups half & half cream
• 4 teaspoons finely-grated onion
• 3/4 teaspoon Worcestershire sauce
• Salt and white pepper to taste
• 1/4 teaspoon ground mace
• 1/4 teaspoon red (cayenne) pepper
• 1/4 teaspoon grated lemon zest (rind)
• 1 1/2 pounds flaked blue crab meat*
• 1/4 cup crab roe**
• 3 tablespoons dry sherry
• 1 tablespoon finely-chopped fresh parsley leaves

1. 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.
2. 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).
3. Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.
4. 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.
5. Makes 4 servings.
6. * 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.
7. ** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.

butter, flour, milk, cream, onion, worcestershire sauce, salt, ground mace, red, lemon zest, crab meat, crab roe, sherry, parsley

Taken from www.epicurious.com/recipes/member/views/she-crab-soup-2-50142433 (may not work)