Cream Of Crab Soup Recipe With Sherry
Indulge in the rich and creamy flavors of this classic Cream of Crab Soup with Sherry. Featuring lump crab meat, Old Bay seasoning, and a splash of sherry, this Maryland-inspired dish is a perfect balance of savory seafood and subtle spice, all in a velvety broth.
4 Servings
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
To create a gluten-free version of this Cream of Crab Soup, replace the all-purpose flour with a gluten-free all-purpose blend or cornstarch. If using cornstarch, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water before adding it to the soup. Ensure the Old Bay seasoning and sherry are certified gluten-free, as some brands may include gluten-containing additives. Follow the remaining instructions as directed for a delicious gluten-free alternative.