Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. This recipe first ran with the web-exclusive story A Crab Feast for Winter: Cream of Crab Soup.
Ingredients
- 4 tbsp. unsalted butter
- 1 cup chopped yellow onion
- 1⁄3 cup flour
- 4 cups half & half
- 1⁄2 tbsp. Old Bay seasoning
- 1 lb. jumbo lump crabmeat
- Kosher salt and freshly ground black pepper, to taste
- Dry sherry (optional)
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Instructions
Step 1
Melt butter in a 4-qt. saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add flour and Old Bay, and cook for a further 3 minutes. Whisking constantly, add half & half; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add crab meat and cook an additional 1–2 minutes, until heated through. Season with salt and pepper and serve with a drizzling of dry sherry.
- Melt butter in a 4-qt. saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add flour and Old Bay, and cook for a further 3 minutes. Whisking constantly, add half & half; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add crab meat and cook an additional 1–2 minutes, until heated through. Season with salt and pepper and serve with a drizzling of dry sherry.
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