South Carolina She-Crab Soup with Chef Michelle Weaver

From the freshly harvested roe to the dash of sherry, she-crab soup is an iconic Southern dish. Get the recipe here: discoversouthcarolina.com/art...
INGREDIENTS:
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 ½ cups half and half cream
4 teaspoons finely-grated onion
¾ teaspoon Worcestershire sauce
Salt and white pepper to taste
¼ teaspoon ground mace
¼ teaspoon red (cayenne) pepper
¼ teaspoon grated lemon zest (rind)
1 ½ pounds flaked blue crab meat*
¼ cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped, fresh parsley leaves
*If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king or rock crab may be substituted.
**Crab roe are the eggs harvested from the female blue crab. The addition of crab roe tints the soup orange and enriches its crabby flavor. Two crumbled, hard-cooked egg yolks may be substituted for the crab roe.
METHOD:
In a large, heavy pot over low heat, melt butter, then add flour and blend until smooth. Slowly add milk and half and half cream, stirring constantly with a whisk. Cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe (or crumbled hard­-cooked egg yolks) and simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.