If using the eggs, separate the yolks from the whites and save the whites for another use. Press the yolks through a sieve and reserve.
In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring.
Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer. Ladle into bowls and top each serving with a pinch of paprika and a lemon slice.
This creamy soup is perfectly contrasted with the dry, slightly nutty taste of a Fino or Manzanilla sherry from Spain. An alternative is a rich Chardonnay, such as a Meursault from France's Burgundy region.
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