Melt the butter in a large skillet and saute the onions until they are soft. Add the crab meat and crab eggs. Saute for a few seconds. Sprinkle the flour over the crab mixture and stir until the flour blends with the butter. Add the hot milk gradually, stirring constantly.
Simmer very slowly for 20 minutes. Season with salt, pepper and nutmeg. Add the sherry and cream. Heat to just below the boiling point. Serves 6.
» George Washington was served rich, creamy she crab soup during a visit to Charleston, South Carolina in 1791. What makes this soup so special is the addition of the richly flavored roe or eggs of the female crab.