Charleston She-Crab Soup - cooking recipe

Ingredients

1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4 -6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)

Preparation

Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
Melt butter in the top of a double boiler and blend with the flour until smooth.
Add the milk gradually, stirring constantly.
Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
Add soup and top with a dollop of whipped cream.
Sprinkle with parsley and/or paprika.