Charleston She Crab Soup

Charleston She Crab Soup (Sent by Sturgeone)
Two Hundred Years of Charleston Cooking
Author: Blanche Rhett

1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab meat (try to find fresh crabs with roe, but canned will do)
6 tablespoons dry sherry
1/2 cup whipping cream, whipped
1 tablespoon chopped fresh parsley

Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt, and crab meat, add roe . Cook over simmering water for 20 minutes.To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.