Ingredients

The following ingredients have 4 Servings
  • 4 cups half and half (see Notes)
  • 2 tablespoons butter
  • 2 teaspoons garlic (minced)
  • 1 large onion (finely diced)
  • 1 bay leaf
  • ¾ cup dry sherry (divided)
  • 2 tablespoons flour
  • 2 cups fish stock (or clam juice)
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons paprika
  • 1 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper
  • 1 tablespoon lemon juice
  • 1 pound lump crabmeat (divided)
  • salt and pepper (to taste)
  • 2 tablespoons chopped chives
  • ¼ cup roe (preferably crab, optional, for garnish)
  • French bread (optional, for serving)

Instruction

  • In large heavy-bottomed saucepan, melt butter over medium heat.
  • Add garlic, onion, and bay leaf. Cover and cook 4 to 5 minutes, until onion is translucent.
  • Pour in ¼ cup dry sherry. Boil until liquid is mostly evaporated, reduced to just 1 tablespoon. Sprinkle in flour and stir.
  • Pour in fish stock and whisk until no lumps remain.
  • Gradually add in warmed half and half, Old Bay, paprika, ¼ cup dry sherry, Worcestershire, cayenne, and lemon juice. Stir constantly.
  • Remove bay leaf. Transfer liquid to blender. You may need to work in multiple batches. Allow liquid to cool slightly before blending, then blend until smooth. See Notes section below for important tips on blending hot liquids.If using an immersion blender, blend liquid in saucepan until smooth.
  • Return liquid to saucepan, if applicable. Add ½ pound lump crabmeat. Season with salt and pepper.
  • Simmer soup 10 to 15 minutes, until liquid is thick and heated through. Stir constantly to prevent burning.
  • Pour 1 tablespoon (¼ cup total) sherry into each serving bowl. Top sherry with remaining crabmeat, 2 ounces per bowl.
  • Ladle soup into bowls. Garnish with chopped chives and 1 tablespoon roe per bowl. Serve hot with crusty French bread.