Galley Pirates' Cream of Crab Soup
Quite possibly the best Cream of Crab Soup you have ever tasted
Servings: 4 people
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
