Charleston She-Crab Soup - cooking recipe

Ingredients

1 lb. lump crab meat (with roe if possible)
2 Tbsp. butter
2 tsp. flour (for white sauce)
2 c. whole milk
1/2 c. cream
1/2 c. mace
1/4 tsp. celery salt
1 Tbsp. Worcestershire sauce
salt and pepper to taste
sherry

Preparation

Melt butter in top of double boiler and blend in flour until smooth.
Add the milk, then the cream very slowly.
To this add the mace, celery salt and Worcestershire sauce.
Add the crab meat and fold gently.
Test for additional salt and pepper.
Warm sherry in a pitcher.
Add sherry to taste in each bowl.
Serves 4 to 6.