Description
This rich and creamy Cream of Crab Soup combines delicate jumbo lump crab meat with a smooth blend of half and half, heavy cream, and a hint of dry sherry. Seasoned with Old Bay and sautéed onions, this comforting soup is perfect for a cozy dinner or special occasion, delivering authentic seafood flavors in every spoonful.
Ingredients
Soup Base
- 4 Tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 Tablespoons all-purpose flour
- 1 Tablespoon Old Bay seasoning (plus additional for garnish, if desired)
- ¼ teaspoon table salt (plus more to taste as needed)
- ¼ teaspoon freshly cracked black pepper (plus more to taste as needed)
Dairy & Liquids
- 4 cups half and half (1 quart)
- 2 cups heavy cream (1 pint)
- 2 Tablespoons dry sherry
Seafood
- 1 lb jumbo lump crab meat (picked over, shells removed)
Instructions
- Melt Butter and Sauté Onions: Melt the unsalted butter in a large pot over medium-low heat. Add the finely chopped onion and cook while stirring frequently until the onion becomes soft and translucent.
- Add Flour and Seasonings: Sprinkle in the all-purpose flour and whisk constantly to absorb the flour into the butter and onions, forming a roux. Add Old Bay seasoning, table salt, and freshly cracked black pepper, then continue cooking and stirring for another 90 seconds to develop the flavors.
- Incorporate Half and Half: Gradually whisk in the half and half until fully combined. Bring the mixture to a gentle simmer, stirring occasionally until it thickens enough to coat the back of a spoon.
- Finish with Cream, Sherry, and Crab: Slowly stir in the heavy cream, then add dry sherry and delicate jumbo lump crab meat. Stir gently to combine without breaking up the crab. Reduce the heat to low and let the soup cook for another 5 to 10 minutes, stirring occasionally. Taste and adjust seasoning as needed before serving.
Notes
- Be gentle when stirring in the crab meat to keep the lumps intact for texture.
- Adjust seasoning to taste especially salt and Old Bay according to your preference.
- Dry sherry can be substituted with a splash of white wine or omitted if preferred.
- This soup pairs wonderfully with crusty bread or oyster crackers.
- For a thicker soup, cook a bit longer after adding cream to reduce further.