She-Crab Soup

• 1 medium onion, chopped
• 2 tsp. flour
• 1 lb. (2 c.) flaked, white crabmeat
• 1/8 tsp. ground mace
• 1/2 c. sherry
• 3 Tbsp. butter
• 1 qt. whole milk
• 1/4 lb. crab roe
• 1/8 tsp. white pepper
• 1 pt. milk

1. Saute onion in half the butter over low heat.
2. Melt rest of the butter in top of double boiler and blend in the flour.
3. Stir in the onion and add 1 quart milk, stirring constantly.
4. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes.
5. Add the pint of milk and stir well.
6. Remove from heat and add wine.
7. Serve in soup bowls which have been heated, top with a dollop of cream and garnish with parsley sprigs or a sprinkle of paprika.
8. Serve with crackers.
9. Yields 6 to 8 servings.

onion, flour, white crabmeat, ground mace, sherry, butter, milk, crab roe, white pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066070 (may not work)