Cream of Crab Soup with Sherry


1 lb lump crab meat
1/2 stick unsalted butter
1 cup onion, minced
1/3 cup flour
4 cups half and half
1 tbs Old Bay seasoning
2 tsp fresh parsley, chopped, plus extra for garnish
3 tbs dry sherry


  • Melt butter in a large sauce pan, then add the onions and saute until the onions are clear, but not browned.
  • Add flour, Old Bay, parsley and continue to cook while stirring for 2-3 minutes.
  • Slowly whisk in the half and half and bring almost to a boil then reduce the heat to a simmer and continue to simmer for 10 minutes.
  • Add the crab meat and sherry and stir in being careful not to break up the lumps.
  • Simmer for another 5 minutes, taste for seasoning and adjust if necessary.
  • Add soup to soup to soup bowls and garnish with extra parsley.




15 min


15 min


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