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 (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
Preparation
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.
- 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.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
