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1
Melt butter in a stockpot over medium heat.
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2
Add the onion and bay leaf, sweat down for 2 minutes until translucent.
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3
Sprinkle in the flour and stir until it dissolves.
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4
Whisk in the stock, stirring constantly until smooth and free of lumps.
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5
Gradually pour in the milk, cream, and paprika; continue to stir until incorporated.
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6
Add half the crab meat and roe.
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7
Season with salt and pepper.
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8
Cook for 15 minutes until thick and heated through.
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9
To serve, divide a tablespoon of sherry among 4 bowls.
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10
Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each.
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11
Garnish with chopped chives.
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12
Serve with crusty French bread.
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13
Pour water in a large stockpot and place over low-medium flame.
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14
Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.
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15
Add the lemon juice, crab boil seasoning, peppercorns, wine and salt.
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16
Simmer gently for 15 minutes, stirring to mingle flavors.
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17
Carefully put the crabs in the pot and continue to cook for another 15 minutes.
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18
The crab shells will be bright orange when done.
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19
Remove and shell the crabs.
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20
Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
