4 qts. water
Salt 12 live 1/2 lb. blue she-crabs
4 tbsp. butter
1 tbsp. flour
2 c. milk
2 c. heavy cream
1 1/2 tsp. finely grated onion
1 tsp. finely grated lemon peel
1/2 tsp. mace
1/2 tsp. white pepper
3 tbsp. dry sherry
1 tbsp. finely chopped parsley

Bring water and 2 tablespoons salt to a boil in a 10 quart kettle. Drop crabs in water and bring to a boil. Reduce heat and cover tightly. Simmer for 15 minutes. Drain the crabs, then clean and remove crab meat. Set the meat and roe aside. Melt butter in a heavy 4 quart saucepan, over moderate heat, then stir in flour. Stir in milk and cream slowly and cook, stirring constantly, until the mixture comes to a boil. Stir in the crab meat, roe, onion, lemon peel, mace, 1 1/2 teaspoons salt and white pepper. Reduce heat and simmer, partially covered for 20 minutes. Stir in sherry and pour into individual soup plates. Sprinkle with parsley and serve at once. Serves four.