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2 blue she-crabs
2 Tbsp. butter
1 Tbsp. flour
4 c. milk or half and half
1/2 tsp. onion juice
1/2 tsp. Worcestershire sauce
1/8 tsp. mace
season to taste with salt and
sherry to taste

Steam and remove meat and roe from crabs. Reserve roe.
Prepare a roux by melting in a saucepan 2 tablespoons butter.
Blend in the flour. Gradually add, stirring constantly, the
milk. When sauce is heated through, add crabmeat with remain-
ing ingredients. When ready to serve, divide roe and place in
bottom of 6 heated bowls. Pour soup in bowls and garnish with
freshly chopped chervil. Just prior to serving, add sherry to
taste if desired.

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