This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Prep Time:5 Minutes
Cook Time:15 Minutes
Total Time:20 Minutes
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cupshalf & half
1 tablespoonOld Bay seasoning, plus more for serving (see note)
1 teaspoonDijon mustard
1/8 teaspoonfreshly ground black pepper
2 tablespoons dry sherry
1/2 poundlump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
Whisking constantly, gradually add the half & half. Add the mustard, Old Bay, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
Note: Lemon is really only necessary if not using the sherry.