Instructions: Heat the butter in a large saucepan. Add the celery, mace, and white pepper and cook over low heat until the celery is almost transparent.

While the celery is cooking, heat the milk and chicken stock in a small pan just enough to make the milk hot. Do not boil.

When the celery is done, add the flour to make a roux. Do not brown, but heat enough to bubble for several minutes. Slowly add the milk and chicken stock to the roux. Add salt to taste.

Add the crabmeat, heavy cream, worcestershire sauce and sherry. Simmer for 30 minutes or until thickened to the appropriate consistency.

Grate the yolks. Sprinkle over the top of soup with paprika.

Comments: "She-crab" is a real delicacy because they have more flavor than the male crabs. The orange hued eggs of the female crab give the soup extra flavor and color. "She-crabs" are difficult to find in many parts of the country, so white crab meat can be substituted. Hard boiled egg yolks can be crumbled in the soup to imitate crab eggs.

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