She Crab Soup

Remove and pick over the meat from 12 steamed blue crabs, reserving the roe. In a saucepan, melt 1 tbs. butter, add 1 tbs. flour, and cook the roux over low heat, stirring, for a few minutes. Remove the pan from the heat and pour in 4 c. scalded milk, stirring. Return the pan to the heat, stir the sauce until it is smooth, and add the crab meat, 1 tsp. onion juice, 1/2 tsp. worcestershire sauce, 1/4 tsp. mace, and salt and white pepper to taste. Cook the soup over low heat, stirring, for 20 min. Divide the reserved crab roe among 4-6 heated soup bowls, add the soup, and lace each serving with 1 tbs. heated dry sherry. Garnish each bowl with minced parsley or a dash or paprika. Serves 4-6.