Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe.
Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.
I've heard that if you're unable to find crab roe in the store (it seems to be a regional thing) you can substitute finely chopped or crumbled hard-cooked egg.I was also told an equal amount of chicken stock plus a can of clam juice can be substituted for the fish stock.I haven't tried these, so who knows?