Charleston Grill She-Crab Soup

1. Melt the butter in a large heavy pot over low heat.
2. Whisk in the flour until smooth.
3. Slowly whisk in the milk and half and half.
4. Cook, whisking constantly, until slightly thickened.
5. Stir in the onion, Worcestershire sauce, salt, white pepper, mace, cayenne, and lemon zest.
6. Bring just to a gentle boil.
7. Reduce the heat to low.
8. Add the crabmeat and crab roe.
9. Simmer gently for 5 minutes, avoiding a full boil.
10. Remove from the heat and stir in the sherry.
11. Let stand for 3 to 4 minutes.
12. Ladle into warm bowls and garnish with parsley.

Notes

• Serves 6.
• If blue crab is unavailable, substitute another high quality crabmeat.
• Two hard cooked egg yolks may be substituted for the crab roe.