Cream of Crab Soup
This Cream of Crab Soup is a luxurious blend of rich, velvety textures and bold, savory flavors that will warm you from the first spoonful. Whether served as a starter or the main event, this soup’s decadent richness and satisfying depth of flavor will leave everyone craving more.
Ingredients
- 4 Tablespoons unsalted butter 56 g
- 1 medium yellow onion 140 g, finely chopped (about 1 cup)
- 3 Tablespoons all-purpose flour 25 g
- 1 Tablespoon Old Bay seasoning plus additional for garnish, if desired
- ¼ teaspoon table salt plus more to taste as needed
- ¼ teaspoon freshly cracked black pepper plus more to taste as needed
- 4 cups half and half 946 ml, 1 quart
- 2 cups heavy cream 473 ml, 1 pint
- 2 Tablespoons dry sherry
- 1 lb jumbo lump crab meat 453 g, picked over/shells removed
Instructions
- Melt butter in a large pot over medium/low heat. Once melted, add onion and cook, stirring frequently, until softened.
- Add flour and whisk until absorbed by the butter. Add Old Bay, salt, and pepper and continue to cook, whisking or stirring well, another 90 seconds longer.
- Slowly whisk in half and half until all has been added. Bring to a simmer, stirring occasionally, until mixture is thickened (it should coat the back of a spoon).
- Slowly stir in heavy cream, then add sherry and crab meat. Stir gently (don’t break up the crab meat too much by stirring vigorously) until combined and reduce heat to low. Cook 5-10 minutes longer, stirring occasionally, taste-test for more spices then serve.
Nutrition
Calories: 479kcalCarbohydrates: 11gProtein: 16gFat: 41gSaturated Fat: 26gCholesterol: 148mgSodium: 638mgPotassium: 364mgFiber: 0.4gSugar: 7gVitamin A: 1505IUVitamin C: 6mgCalcium: 206mgIron: 1mg
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