Whenever I come across a bowl of Cream of Crab Soup in a restaurant…one that makes me drop my spoon and pause because it’s so good…. I try to reverse-engineer the ingredients. I know I could just query the chef, but that seems like cheating and no good chef is going to give away those secrets, especially to a food blogger. My favorite Cream of Crab Soup is from Gertrude’s in Baltimore. Runner up is Annapolis Yacht Club‘s by Chef Michael Herr. They both have an amazing flavor, not too thick, or God forbid pasty (the killer of cream soups) and the only chunks evident in the soup are pieces of crab. No vegetables, just delightful cream and crab. But with a sensational, unforgettable flavor.

So after much research and days of experimenting I have come up with what I think is the premiere Cream of Crab Soup. This is a Galley Pirate’s exclusive; you won’t find this recipe anywhere else. And it’s here just in time for your New Year’s Eve Gala dinner. Please let us know if you try it. We’d love to hear from you!

Galley Pirates’ Cream of Crab Soup

5 tablespoons butter, total
3 shallots, finely chopped
1 stalk of celery, finely chopped
1 cup clam juice
3 tablespoons flour
1 cup whole milk
2+ cups heavy cream (add more if the soup is too thick)
2 tablespoons Old Bay Seasoning
1 teaspoon curry powder
2-3 tablespoons medium dry sherry
1 lb jumbo lump crab meat
Chives to garnish, along with the reserved lumps of crab, a splash of sherry and shake of Old Bay

Pick through the crab meat discarding any shells. Reserve the largest backfin lumps (about 3 per dish) and set aside for final garnish.

Sauté shallots and celery in 2 tablespoon butter until translucent, about 2-3 minutes. Turn down the heat and pour in 1 cup clam juice. Simmer on low for 2 minutes. Strain, reserving the broth and discarding the vegetables. Set the broth aside.

In a large pot or dutch oven melt the remaining 3 tablespoons of butter. Whisk the flour in until combined.

Pour in the clam juice mixture, milk and heavy cream. Cook while stirring until it starts to thicken, about 5 minutes. Add the Old Bay and curry powder. Continue simmering very low for 2 minutes.

Fold in crab meat and sherry. Heat through. Add more cream if the soup is too thick.

Ladle into serving dishes. Top with the remaining backfin meat, (2-3 lumps in the middle of each bowl) and sprinkle with chives, Old Bay and a few more drops of sherry. The perfect dish to start out the New Year’s Eve celebrations!

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Galley Pirates' Cream of Crab Soup

Quite possibly the best Cream of Crab Soup you have ever tasted

Servings: 4 people

Author: GalleyPirate

Ingredients

• 5 tbsp Butter, total
• 3 Shallots, finely chopped
• 1 Stalk of celery, finely chopped
• 1 cup Clam Juice
• 3 tbsp Flour
• 1 cup Whole milk
• 2+ cups Heavy cream (add more if soup is too thick)
• 2 tbsp Old Bay seasoning
• 1 tsp Curry powder
• 2-3 tbsp Medium dry sherry
• 1 lb Jumbo lump crabmeat
• Chives to garnish, along with the reserved lumps of crab, a splash of sherry and shake of Old Bay

Instructions

• Pick through the crab meat discarding any shells. Reserve the largest backfin lumps (about 3 per dish) and set aside for final garnish.
• Sauté shallots and celery in 2 tablespoon butter until translucent, about 2-3 minutes. Turn down the heat and pour in 1 cup clam juice. Simmer on low for 2 minutes. Strain, reserving the broth and discarding the vegetables. Set the broth aside.
• In a large pot or dutch oven melt the remaining 3 tablespoons of butter. Whisk the flour in until combined. Pour in the clam juice mixture, milk and heavy cream. Cook while stirring until it starts to thicken, about 5 minutes. Add the Old Bay and curry powder. Continue simmering very low for 2 minutes.
• Fold in crab meat and sherry. Heat through. Add more cream if the soup is too thick.
• Ladle into serving dishes. Top with the remaining backfin meat, (2-3 lumps in the middle of each bowl) and sprinkle with chives, Old Bay and a few more drops of sherry.

Notes