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Classic She Crab Soup

3 tablespoons butter or margarine
1 green onion, minced
1 rib celery, minced
2 tablespoons all-purpose flour
2 cups fish stock, or bottled clam juice
2 cups milk
2 cups heavy cream
1 1/2 pounds crabmeat, picked free of shell and cartilage
1/4 cup sherry
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 large hard-boiled eggs, optional
1/2 teaspoon paprika
6 thin slices lemon (optional)


Press the yolks of hard-boiled eggs through a sieve and set aside.
Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.