Ingredients

The following ingredients have 8 Servings
  • ¼ cup (½ stick) salted butter
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery
  • ¼ cup sliced scallions
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, vegetable broth or seafood stock
  • 2 tablespoons dry sherry
  • 1 tablespoon ketchup
  • 1 tablespoon tomato paste
  • 1 teaspoon seafood seasoning ((such as Old Bay))
  • 2 cups half-and-half or heavy cream
  • 8 ounces lump crabmeat
  • 8 ounces fully-cooked baby shrimp or “salad shrimp” ((or additional 8 ounces of crabmeat))
  • Kosher salt and pepper, to taste
  • Garnish: sliced scallions or chives and chopped fresh parsley
  • For serving: oyster crackers or bread

Instruction

  • In a large pot, melt butter over medium heat. Add onion, celery and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5-7 minutes.
  • Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
  • Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.