Maryland Crab Roe Soup

Ingredients:

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 pepper

1/4 teaspoon grated lemon zest

1 1/2 pounds fresh flaked crabmeat

1/4 cup crab roe

3 tablespoons dry sherry

1 tablespoon finely-chopped fresh parsley leaves

Directions:

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.