She-Crab Soup

Ingredients:

For the Soup:

    • 4 tablespoons unsalted butter

    • 1 small onion, finely chopped

    • 1 celery stalk, finely chopped

    • 2 cloves garlic, minced

    • 4 tablespoons all-purpose flour

    • 4 cups seafood stock (or chicken broth)

    • 1 cup heavy cream

    • 1 cup whole milk

    • ½ teaspoon Old Bay seasoning

    • ½ teaspoon white pepper

    • ¼ teaspoon paprika

    • ½ teaspoon salt (adjust to taste)

    • 1 pound lump crab meat (preferably blue crab)

    • 2 tablespoons dry sherry

For Garnish:

    • 2 tablespoons fresh chives or parsley, chopped

    • Extra crab meat for topping

    • A sprinkle of Old Bay seasoning

Instructions:

    1. Sauté the Aromatics:

In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and minced garlic, and sauté until softened and fragrant.

    2. Create the Base:

Stir in the flour and cook for about 1-2 minutes, stirring constantly to prevent burning. Gradually whisk in the seafood stock to ensure a smooth consistency.

    3. Make It Creamy:

Lower the heat and stir in the heavy cream and whole milk. Add Old Bay seasoning, white pepper, paprika, and salt. Stir to combine.

    4. Incorporate the Crab and Sherry:

Gently fold in the lump crab meat, being careful not to break it apart. Stir in the dry sherry, allowing the flavors to meld. Simmer for about 10 minutes, making sure not to let it boil.

    5. Serve and Garnish:

Ladle the soup into bowls and top with additional crab meat. Garnish with chopped chives or parsley and a sprinkle of Old Bay seasoning. Serve warm.

    • Servings: 4

    • Prep Time: 10 minutes

    • Cook Time: 25 minutes