Indulge in the ultimate comfort food with this Cream of Crab Soup with Sherry. It’s creamy, packed with lump crab meat, and seasoned with Old Bay and a splash of sherry for that classic Chesapeake flavor.
You know that one recipe that instantly takes you back to a special place? For me, that’s this Cream of Crab Soup. The first time I tasted something this dreamy was on a chilly fall afternoon in Maryland. Picture this: I’m sitting by a dockside café, the smell of saltwater in the air, and this steaming bowl of crab soup lands in front of me.
At first, I thought, “Eh, how good can crab soup really be?” And then—bam—the first spoonful hit me like a flavor bomb. Creamy, rich, with the sweetness of lump crab and that subtle kick from Old Bay. But the real game-changer? That tiny splash of sherry. It brought everything together, like the final note in your favorite song.
Since then, this has been my go-to recipe whenever I’m craving something comforting but a little elevated. And honestly, it’s simpler than you might think.
Why You’ll Love This Cream Of Crab Soup Recipe With Sherry?
- Ultra Creamy & Cozy: Perfect for those chilly days when you just need a bowl of something warm.
- That Maryland Flavor: Old Bay + crab = perfection.
- Lump Crab Galore: Because no one wants a skimpy crab soup.
- Sherry Adds That “Something Special”: A splash is all you need.
- 30-Minute Wonder: Quick enough for a weeknight but fancy enough for guests.
Ingredient Notes:
Unsalted Butter (4 tbsp)
It’s the base of our creamy goodness. Think of it as the flavor foundation.
All-Purpose Flour (3 tbsp)
For that silky, smooth texture. No one likes a runny soup.
Old Bay Seasoning (1 tbsp + extra for garnish)
This is what gives it that signature Chesapeake Bay flavor. Don’t skip it!
Kosher Salt (1/2 tsp)
Brings all the flavors together, simple and essential.
Half-and-Half (4 cups)
The heart of the creaminess. Feeling indulgent? Go all half-and-half. Prefer it lighter? Sub in some milk.
Sherry Cooking Wine (2 tbsp)
It adds depth, a slight sweetness, and that little zing that makes people ask, “What’s that flavor?!”
Lemon Juice (1 tbsp)
Brightens everything up. It’s like a squeeze of sunshine.
Lump Crab Meat (16 oz)
Go for the real deal here. Sweet, tender, and 100% worth it.
Chives (for garnish)
Want To Save This Recipe?
Because a pop of green makes it pretty and tasty.
How To Make Cream Of Crab Soup Recipe With Sherry?
Step 1. Start with the Roux
Grab your favorite saucepan and melt the butter over medium heat. Once it’s melted and bubbly, whisk in the flour, Old Bay, and salt. Let it cook for about a minute—this step makes sure there’s no weird raw flour taste.
Step 2. Get Creamy
Slowly pour in the half-and-half (and milk if you’re using it), whisking the entire time. The key is to go slow so you don’t end up with lumps. Bring it to a gentle boil, then reduce the heat to low. It should look silky and thick at this point—like the perfect soup base.
Step 3. Add the Star of the Show – Crab
Gently fold in that beautiful lump crab meat. Be careful not to break it up too much—you want big, juicy bites in every spoonful. Let it all simmer together for 15 minutes. This is when the flavors really meld.
Step 4. Finish with Sherry & Lemon
The final touch: stir in the sherry and lemon juice. Let it cook for another minute, then grab a spoon and taste. Need more Old Bay? More salt? Go ahead and tweak it. You’re the chef here.
Step 5. Serve & Garnish
Ladle the soup into bowls, sprinkle with more Old Bay, and top with chopped chives. Bonus points if you serve it with some crusty bread on the side—because who doesn’t love dipping?
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. The flavors actually deepen overnight—yum!
- Freezer: Not my fave since cream-based soups can get weird when frozen, but if you must, freeze it in a sealed container and reheat gently.
- Reheating: Low and slow on the stovetop. Add a splash of milk or broth if it gets too thick.
Variations and Substitutions:
- No Sherry? White wine works in a pinch. Or leave it out for a more classic flavor.
- Lighter Version: Swap half of the half-and-half for milk if you want something a bit less rich.
- Add Veggies: Corn, diced potatoes, or even spinach can bulk it up nicely.
- Spice It Up: A pinch of cayenne or a dash of hot sauce for a little kick.
- Seafood Lovers: Toss in some shrimp or scallops for a next-level seafood chowder.
What to Serve with Cream Of Crab Soup Recipe With Sherry?
- Crusty Bread or Garlic Toast: Because dipping is mandatory.
- Oyster Crackers: A classic pairing.
- Simple Side Salad: Something fresh to balance the richness.
- Corn on the Cob: Sweet and buttery—perfection.
Frequently Asked Questions:
Can I use imitation crab?
Technically, yes. But if you can swing it, go for real lump crab. It makes a huge difference.
Can I make this ahead of time?
Absolutely! Just reheat it gently and maybe add a splash of cream if it’s thickened too much.
What if I don’t have Old Bay?
Mix together some paprika, celery salt, a pinch of cayenne, and a little black pepper. It’s not exactly the same, but it’ll do the trick.
This Cream of Crab Soup with Sherry is one of those dishes that feels special but doesn’t require a culinary degree to pull off. It’s rich, comforting, and has just enough flair to make you feel like a pro in the kitchen.
So go on, give it a try! And when you do, drop me a comment or shoot me a message. I’d love to hear what you think—or if you made any fun tweaks. Because let’s be real, the best recipes are the ones we make our own.
Happy cooking, and may your crab be always lump and your soup always creamy!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cream Of Crab Soup Recipe With Sherry
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon Old Bay seasoning plus extra for garnish
- 1/2 teaspoon kosher salt preferably Diamond Crystal
- 4 cups half-and-half or a blend of 2 cups half-and-half and 2 cups milk
- 2 tablespoons sherry cooking wine
- 1 tablespoon freshly squeezed lemon juice
- 16 ounces lump crab meat
- Finely chopped chives for garnish
Instructions
Prepare the Base:
- In a large saucepan over medium heat, melt the unsalted butter until fully liquefied. Incorporate the all-purpose flour, Old Bay seasoning, and kosher salt. Whisk continuously for approximately one minute, ensuring a smooth and cohesive mixture without lumps.
Incorporate the Cream:
- Gradually pour the half-and-half (and milk, if using) into the saucepan, adding one cup at a time. Whisk thoroughly after each addition to maintain a smooth consistency. Bring the mixture to a gentle boil, then immediately reduce the heat to low to prevent scalding.
Add Crab and Simmer:
- Gently fold in the lump crab meat, ensuring the meat remains in generous pieces. Allow the soup to simmer for approximately 15 minutes, stirring occasionally to prevent sticking and to integrate the flavors fully.
Finish with Sherry and Lemon:
- Introduce the sherry cooking wine and lemon juice to the soup, stirring well to combine. Let the soup cook for an additional minute, enabling the flavors to meld.
Season and Serve:
- Taste the soup and adjust the seasoning if necessary. Ladle the finished soup into individual serving bowls. Garnish with a sprinkle of Old Bay seasoning and finely chopped chives for an elevated presentation.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
