5 or 6 white scallions chopped
4 tbsp. unsalted butter
1/4 c. all purpose flour
3 c. milk
1 1/2 c. heavy cream
2 tsp. salt
1/2 tsp. ground mace
1/2 tsp. paprika
Tabasco
1 lb. lump crabmeat

Saute scallions in the butter until softened. Blend in flour. Cook over low heat 5 minutes. Stir in milk and heavy cream and cook until just warm. Stir in salt, ground mace and paprika. Add Tabasco to taste. Add crabmeat. Heat gently. (Do not let boil.) Serve. Serves 6.