How to Make It
Melt 1 1/2 tablespoons of the butter in a saucepan over low; add the onion, and sauté 3 to 4 minutes or until softened.
IN A DOUBLE BOILER: Pour water to a depth of the 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 crabmeat 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.
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)