Crab Soup with Sherry


  • 2 lbs fresh back fin crab meat
  • 1 tbs butter
  • 1 tbs flour
  • 2 tsp old bay seasoning
  • 2 cups of milk
  • 1/2 cup heavy cream
  • 1/2 cup Bristol cream sherry
  • dash of kosher salt
  • dash of white pepper
  • In a large sauce pan using medium high heat add the butter.
  • Once butter is melted add the flour and with a wooden spoon stir until flour and butter are combined in paste.
  • Slowly add milk and whisk until smooth.
  • Simmer for 10minutes.
  • Add crab meat, cream and sherry. Do not boil.
  • Season with salt and pepper.

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