Classic She Crab Soup

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Press the yolks of hard-boiled eggs through a sieve and set aside.

In a large pot melt the butter over medium low heat. Add the green onions and celery; cook stirring occasionally until the vegetables are soft about 4 minutes.

Add the flour and cook and stir for 2 minutes. Stir in the stock milk and cream. Bring to a simmer.

Add cooked egg yolks crabmeat sherry salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.