Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
3 tablespoons butter, divided
1 medium onion, chopped
2 teaspoons all-purpose flour
1 quart whole milk
1 pound fresh lump crab meat
1/4 pound crab roe or hard-boiled egg yolk
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 cups half-and-half
1/2 cup sherry wine
1 tablespoon table salt
Garnishes: paprika, fresh parsley
Melt 1 1/2 tablespoons of the butter in a saucepan over low heat; add the onion, and sauté 3 to 4 minutes or until softened.
IN A DOUBLE BOILER: Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place remaining 1 1/2 tablespoons butter in top of the double boiler over simmering water. Cook until melted. Whisk in the flour.
IN A DUTCH OVEN: Melt butter over medium heat and whisk in flour.
Stir in the onion and milk, stirring constantly until blended. Stir in the crab meat and roe (or yolk); add pepper and mace, and cook 20 minutes. Stir in the half-and-half. Remove from heat, and stir in the wine and salt. Garnish and serve with good crusty bread.
Yield: 6 servings