Directions

1. Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
2. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
3. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
4. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
5. Remove from heat and add wine.
6. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.