Crab Soup - cooking recipe

Ingredients

1 lb. crabmeat, shell and cartilage removed
1/2 tsp. finely grated lemon zest
2 eggs, hard-cooked (yolks finely grated)
4 Tbsp. butter (no substitutes)
1 1/2 Tbsp. flour
1/4 c. dry sherry
pinch of mace or nutmeg
1/4 c. finely minced onion
4 c. half and half
1 tsp. Worcestershire sauce
salt and white pepper to taste

Preparation

Saute onion and zest in butter.
Add flour; heat and stir until bubbly, adding half and half gradually.
Mix in crabmeat and simmer about 1/2 hour.
Add remaining ingredients, except egg yolks and simmer for another 15 minutes.