Creamy Crab Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 to 2 pounds crab meat (see note)

4 tablespoons butter

2 garlic cloves, minced

1 celery stalk, minced

1/4 yellow onion, minced

2 teaspoons Old Bay Seasoning

1/2 teaspoon ground nutmeg

1 teaspoon lobster base

1 teaspoon black pepper

4 tablespoons flour

1/2 cup dry sherry, plus one tablespoon

2 cups seafood stock or clam juice

1 teaspoon Worcestershire sauce

3 cups heavy whipping cream

2 bay leaves

2 tablespoons fresh chopped parsley, for garnish

Old Bay seasoning, for a sprinkle garnish

Directions

In a large pot, melt the butter over medium heat.

Add in the minced celery, onions and garlic. Sauté to soften for a few minutes.

Season the softened vegetables with the Old Bay, nutmeg, lobster base and black pepper.

Cook for another minute before dusting with the flour. Cook off the flour taste for a few minutes. A thick roux will form.

Deglaze with the dry sherry. Cook off the alcohol for a minute.

Turn up the heat.

Add in the seafood stock, Worcestershire sauce, bay leaves and heavy whipping cream.

Bring to just under a boil. Reduce heat and simmer for 10-15 minutes.

Remove and discard the bay leaves.

Add in the crabmeat. Gently fold in and allow to warm through, another minute or two.

Optionally, finish with another tablespoon of dry sherry. Stir.

Ladle into bowls garnished with fresh parsley or chives, a few pieces of reserved lump crab and a sprinkle of Old Bay seasoning.

ENJOY

!

Nutrition

• Calories: 414
• Total Fat: 31.4 g
• Saturated Fat: 19 g
• Trans Fat: 0.7 g
• Cholesterol: 132.1 mg
• Sodium: 685.8 mg
• Total Carbohydrate: 13.1 g
• Dietary Fiber: 0.7 g
• Total Sugars: 4.9 g
• Protein: 18.6 g