Source:   Sun Herald Newspaper

1/2	C (1 stick)	Butter
3	C	Milk
4	C (1 quart)	Heavy cream
1	lb	Crab meat, picked free of all shell and cartilage
2	tbsp	Sherry
2	tsp	Salt
		Cayenne pepper
2	C	Crab roe
		Finely chopped parsley, for garnish

• Melt the butter in a heavy saucepan over low heat. When the butter is melted, slowly stir in the milk so that it is well mixed. Leave the milk on a low burner and cook for 15 minutes. Stir the milk every now and then to keep it from burning on the bottom. Don't let it come near a boil.
• Pour the cream into a wide frying pan. Cook briskly for about 10 minutes, until the cream is thick. Pour the cream into the butter-and-milk mixture and stir well. Add the crab meat and pour the soup into the top of a double boiler set over simmering water. Cook for about 30 minutes to let the flavor develop.
• Season the soup with the sherry, salt, and a good sprinkle of cayenne. Add the crab roe and check the seasoning; if you don't have crab roe, use hard-boiled eggs (separate the yolks from the whites and save the whites for another use.) Press the yolks through a sieve and serve. Garnish with the parsley and serve hot.