Cream of Crab Soup

Cream of Crab Soup
Cream of Crab Soup
Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin.Helen Rosner

Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. This recipe first ran with the web-exclusive story A Crab Feast for Winter: Cream of Crab Soup.

Cream of Crab Soup
Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin.
Yield: makes 6 cups
Time: 20 minutes

Ingredients

  • 4 tbsp. unsalted butter
  • 1 cup chopped yellow onion
  • 13 cup flour
  • 4 cups half & half
  • 12 tbsp. Old Bay seasoning
  • 1 lb. jumbo lump crabmeat
  • Kosher salt and freshly ground black pepper, to taste
  • Dry sherry (optional)

Instructions

  1. Melt butter in a 4-qt. saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add flour and Old Bay, and cook for a further 3 minutes. Whisking constantly, add half & half; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add crab meat and cook an additional 1–2 minutes, until heated through. Season with salt and pepper and serve with a drizzling of dry sherry.