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She Crab Soup

From THE SMITHFIELD INN BED & BREAKFAST, RESTAURANT & TAVERN
Makes 8 servings

4 oz. butter
4 T. flour
32 oz. half and half
8 oz. milk
1 lb. lump crabmeat
2 oz. she crab roe (if available)
1 tsp. Worcestershire, or more as desired
Dash hot pepper sauce
1/4 tsp. mace
1 1/2 tsp. salt
4 oz. dry sherry

In heavy 5 qt. saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, crab roe, Worcestershire, hot pepper sauce, mace, and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. To serve put 1/2 oz. sherry in each bowl. Ladle soup on top. Garnish with parsley and/or unflavored whipped cream if desired.