Sherried Cream of Crab Soup

  • 30 mins
  • 8 ingredients
  • Servings 4-6
  • Prep 15 min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 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

Directions:

  • 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.

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