2 tbsp. butter
1 qt. milk
Few drops onion juice
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
4 tsp. flour
2 c. white crabmeat and crab eggs
1/8 tsp. mace
Dry sherry

Melt butter in top of double boiler and blend with flour until smooth. Add milk gradually, stirring constantly. Add all ingredients except sherry. Cook slowly for 20 minutes over hot water. Serve soup in bowls with a tablespoon of dry sherry added. Chopped parsley and paprika may be added. Serves 4-6.