Description
A rich and creamy Crab Soup made with lump crabmeat, flavored with Old Bay seasoning and dry sherry, perfect as an elegant starter or a comforting main dish.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups half & half
- 1 teaspoon Dijon mustard
- 1 tablespoon Old Bay seasoning, plus more for serving
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Additional Ingredients
- 2 tablespoons dry sherry
- ½ pound lump crabmeat, picked over to remove any shells
Garnish and Serving
- Finely chopped chives, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Make the roux: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for about 1 minute until the mixture is smooth and well blended to create a light roux.
- Add the liquid and seasonings: Gradually whisk in the half & half while stirring constantly to avoid lumps. Add Dijon mustard, Old Bay seasoning, salt, and freshly ground black pepper. Continue whisking frequently, scraping the edges of the pot to prevent flour buildup.
- Simmer to thicken: Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for about 30 seconds until the soup thickens slightly.
- Incorporate crab and sherry: Stir in the dry sherry and the lump crabmeat gently to retain texture. Taste and adjust seasoning as needed. If the soup is too thick, thin it with small amounts of water, keeping in mind it thickens as it cools.
- Serve: Ladle the soup into bowls, garnish with finely chopped chives, and serve with optional lemon wedges for a bright finish.
Notes
- Old Bay seasoning can be found in most supermarket seafood departments or ordered online.
- Lemon wedges are optional, especially if using sherry, but add a nice brightness to the soup if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
