From the Kitchen of:  Pepper
Source:   http://www.crabplace.com

 

2	tbsps.	butter
1	tbsp.	all-purpose flour
2		eggs, hard-boiled and sievedl
1	tsp.	grated lemon rind
2	cups	light cream
2	cups	milk
1 1/2	pounds	crab meat from claws
1	tsp.	Worcestershire sauce
2	tbsps.	sherry
		salt and fresh ground black pepper
4	tbsps.	minced fresh parsley

Blend butter and flour in the top of a double boiler over simmering water.
Stir in eggs and lemon rind. Stir in cream and milk alternately, a little
at a time; continue stirring until smooth and slightly thickened.
Add crab meat and let simmer for 5 minutes. Stir in Worcestershire
sauce and sherry, then season to taste with salt and pepper.

Serve in heated soup bowls with a sprinkling of parsley.
Serves 10.