Melt butter in large stock pot. Stir in flour and cook about 3 min. Stir constantly. Mix in grated onion and celery, garlic, salt and pepper.
Continue stirring, cook 4 minutes. Gradually whisk in 1/2 and 1/2 so no lumps form. Add broth, cream and Worcestershire. Simmer for 30 min until soup has reduced by 1/3. Add crab and sherry simmer another 10 min. Do not boil. Top with dill.
Serve with paprika, dill and hard boiled egg yolks if desired.