Archive for January, 2016

My Annapolis-style Cream of Crab Soup

32 oz cream (one quart)

12 oz lump blue crab meat (canned is fine, do not drain)

8 tablespoons unsalted butter (one stick)

4 tablespoons all-purpose flour

2 tablespoons Sherry wine (substitute your favorite non-oaked white wine)

3 teaspoons Old Bay

1 lemon

1/2 small yellow onion, apx 1/2 cup, chopped fine

1/2 cup unsalted chicken stock

Kosher salt

Black pepper (freshly ground)

To prepare (apx. 30 minutes, serves 4):

  1. Over medium heat, melt butter in 4 qt pot. Add onions, Old Bay, juice of one lemon, and Sherry. Sweat onions, apx 5 mins.
  2. Add flour, one tablespoon at a time, stirring constantly. Do not add next tablespoon until previous tablespoon is well incorporated. Cook 2 or 3 minutes once all flour is added, stirring constantly.
  3. Turn down heat and slowly stir in cream, apx 4 oz at a time, or in a slow drizzle. Stir continually to avoid scorching the cream. 
  4. Stir in chicken stock.
  5. Season to taste with salt, pepper, and additional Old Bay.
  6. Fold in lump crab meat and liquid from the can. Cook 10 – 15 mins. Do not boil. Stir regularly and gently to avoid scorching… But not too much that you break up the lump crab.
  7. Serve with your favorite bread on the side.

Sorry I didn’t get any pictures when I served it… I was too busy eating.


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