In a large stockpot or Dutch oven over medium heat, melt the butter. Add the onions and celery and sauté until the vegetables are softened, approximately 4 minutes.

Place the milk and broth in a saucepot over medium heat and warm it up. Don’t allow it to boil. While that is warming up, stir the flour into the onion, celery, and butter until a smooth and slightly nutty smelling roux is formed. Don’t allow it to turn brown. Season with pepper and mace.

Slowly pour in the milk and broth and whisk until well combined and the soup liquid starts to bubble. Turn the heat down a little until the soup is at a low rolling simmer. Gently stir in the crab meat and crab roe until well combined. Allow this to cook for around 15 minutes, stirring often, until the soup thickens.

Stir in the cream and sherry. Continue to cook until the soup is the thick and creamy consistency you like and the sherry has mellowed, approximately an additional 15 minutes. Stir often. Season with salt to taste.

Ladle the soup into serving bowls and garnish lightly with paprika and chopped parsley leaves.