She-Crab Soup

• 4 tablespoons butter
• 4 tablespoons flour
• 2 small onions, grated
• 6 ribs of celery, grated
• 1 tablespoon minced garlic
• Salt and pepper
• 1 teaspoon mace
• 1 quart whole milk
• 1 cup cream
• 1 tablespoon Crystal hot sauce
• 2 tablespoons Worcestershire sauce
• 2 pounds crab meat, picked over for cartilage
• 1 hard boiled egg, finely chopped
• 1/2 cup sherry
• 1 tablespoon finely chopped parsley

1. In the top of a double-boiler, melt the butter and flour together.
2. Cook the mixture for 3-4 minutes for a blond roux.
3. Stir in the onions, celery, and garlic.
4. Season with salt, pepper, and mace.
5. Cook the vegetables for 2 minutes.
6. Whisk in the milk, cream, hot sauce, and Worcestershire.
7. Bring the liquid up to a boil and reduce to a simmer.
8. Simmer the soup for 15 minutes.
9. Stir in the crab meat and continue simmering for 10-15 minutes.
10. Reseason if necessary.
11. Sprinkle the chopped eggs in the bottom of each bowl.
12. Ladle the soup into each bowl.
13. Drizzle the soup with the sherry.
14. Garnish with chopped parsley.

butter, flour, onions, celery, garlic, salt, mace, milk, cream, crystal, worcestershire sauce, crab meat, egg, sherry, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/she-crab-soup-recipe.html (may not work)