This dreamy She-Crab Soup is the essence of Lowcountry decadence, and no traveling is required for you to indulge.
She-Crab Soup
Makes about 2 quarts
Ingredients
- ½ cup unsalted butter
- ½ cup minced sweet onion
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 1 (32-ounce) container seafood stock
- 2 cups heavy whipping cream
- 1 (8-ounce) container crab claw meat, picked free of shell
- 1 (8-ounce) container lump crabmeat, picked free of shell and divided
- ⅓ cup dry sherry
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 2 teaspoons Old Bay seasoning, divided
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- In a 4-quart cast-iron Dutch oven, melt butter over medium-high heat; add onion and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Whisk in flour; cook for 1 minute. Gradually whisk in stock until well combined; bring to a boil. Reduce heat, simmer, and cook, whisking frequently, until thickened.
- Reduce heat to low; gradually whisk in cream until well combined. Stir in crab claw meat, half of lump crabmeat, sherry, Worcestershire, salt, and 1½ teaspoons Old Bay; cook until heated through.
- In a small bowl, gently stir together remaining lump crab, parsley, lemon zest and juice, and remaining ½ teaspoon Old Bay. Top servings of soup with lump crab mixture.
