She-Crab Soup

Ingredients

• 10 boiled she-crabs
• 3 scallions, finely chopped
• 3 ribs of celery, finely chopped
• 2 tbsp. butter
• 1 tbsp. flour
• Pinch mace
• Salt and pepper
• 3 cups hot milk
• 1 cup cream
• Worcestershire sauce
• Sherry

Instructions

1. Pick the meat and roe from she-crabs. Set aside in separate bowls.
2. Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.
3. Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.
4. Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.