Wednesday, August 2, 2017

Cream of Crab Soup

My dad used to speak rather wistfully of ordering cream of crab soup and how you could make sure it was authentic by asking for a shot of sherry on the side. If the restaurant in question couldn't provide, you knew it wasn't going to be right, but if they did, or they said it was already in the soup, you knew you were in the right place.

Traditionally, Cream of Crab Soup is made with only white ingredients. It's a rather outdated look, but I'm a sucker for more traditional presentations. Because this doesn't have Old Bay in it, this isn't Maryland Cream of Crab Soup, but it does taste great with Old Bay if you want to put a Chesapeake twist on it.


1 tbsp olive oil
1 C finely chopped white onion
¼ tsp salt
2 tbsp flour
1 C heavy cream
3 C whole milk
1 lb lump crab meat
3 oz medium dry sherry
salt and white pepper to taste


Heat the olive oil over medium-low heat in a medium saucepan before adding the onions and salt. Sweat the onions for about 10 minutes until translucent and before they take on color. Sprinkle on the flour and stir until the flour is coating all the onions and has absorbed any moisture in the pan.

Reduce the heat to low and slowly pour in the heavy cream stirring constantly so the cream doesn't break.Once the flour is all dissolved in the cream, pour in the milk and bring to a simmer. Reduce to desired consistency, stirring often to prevent a skin forming on top, and gently stir in the lumb crab meat and sherry. Add salt and white pepper to taste and serve.

I recommend serving with my Roasted Garlic Tomato Spread on some toasted baguette. The tang and acid go great with the sweetness of this soup.

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1 comment:

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