Recipe: She-Crab Soup (Coastal Living magazine)

This is from an article in 'Coastal Living' magazine, 2004

SHE-CRAB SOUP

1/4 cup butter
3 tablespoons minced onion
1/4 cup all-purpose flour
4 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly round pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Dash of Old Bay seasoning
1 pound lump crabmeat
2 hard-cooked eggs, finely chopped
3 tablespoons crab roe (optional)
Sherry (optional)
Garnishes: chopped hard-cooked egg, freshly ground pepper, and fresh parsley sprigs

Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.

Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired.