Cream of Crab Soup

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 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.