Cream of Crab Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

4 Tablespoons unsalted butter

1 medium yellow onion (finely chopped (about 1 cup)

3 Tablespoons all-purpose flour

1 Tablespoon Old Bay seasoning (plus additional for garnish, if desired)

¼ teaspoon table salt (plus more to taste as needed)

¼ teaspoon freshly cracked black pepper (plus more to taste as needed)

4 cups half and half (1 quart)

2 cups heavy cream (1 pint)

2 Tablespoons dry sherry

1 lb jumbo lump crab meat (picked over/shells removed)

Directions

Melt butter in a large pot over medium/low heat. Once melted, add onion and cook, stirring frequently, until softened.

Add flour and whisk until absorbed by the butter. Add Old Bay, salt, and pepper and continue to cook, whisking or stirring well, another 90 seconds longer.

Slowly whisk in half and half until all has been added. Bring to a simmer, stirring occasionally, until mixture is thickened (it should coat the back of a spoon).

Slowly stir in heavy cream, then add sherry and crab meat. Stir gently (don’t break up the crab meat too much by stirring vigorously) until combined and reduce heat to low. Cook 5-10 minutes longer, stirring occasionally, taste-test for more spices then serve.

Nutrition

• Calories: 479 kcal
• Total Fat: 41 g
• Saturated Fat: 26 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Cholesterol: 148 mg
• Sodium: 638 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 0.4 g
• Total Sugars: 7 g
• Protein: 16 g