She-Crab Soup
Ingredients
3 Tbsp. butter, divided
1 medium onion, chopped
2 tsp. all-purpose flour
1 qt. whole milk
1 lb. fresh lump crabmeat
1/4 lb. crab roe or hard-cooked egg yolk
1/8 tsp. white pepper
1/8 tsp. ground mace
2 cups half-and-half
1/2 cup sherry wine
1 tsp. table salt
Garnishes: paprika, fresh parsley
Directions
Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low.
Add the onion, and sauté 3 to 4 minutes or until softened.
Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute.
Stir in the milk until blended.
Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes.
Stir in the half-and-half until heated through.
Remove from heat, and stir in the wine and salt.
Serve warm, garnished with a sprinkle of paprika, fresh parsley, and additional roe (or yolk) if desired.
