• 2 tablespoons butter
• 1 onion, finely diced
• 1 bay leaf
• 2 tablespoons flour
• 2 cups White Crab Stock, recipe follows
• 2 cups milk
• 1 cup cream
• 2 teaspoons paprika
• 1 pound cooked Atlantic Blue crab meat, divided
• 1/2 cup crab roe, divided
• Salt and pepper, to taste
• 1/4 cup sherry
• 2 tablespoons chopped chives
• French bread

White Crab Stock:

• 2 quarts cold water
• 1 onion, peeled and halved
• 1 garlic bulb, halved
• 1 turnip, split
• 2 celery stalks, split
• Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
• 1/2 lemon, juice
• 1 teaspoon crab boil seasoning
• 1/2 teaspoon whole white peppercorns
• 1/2 cup white wine
• Sea salt, to taste
• 6 live Atlantic Blue crabs