Cream Of Crab Soup
Seafood, Soups
Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups half & half
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning, plus more for serving (see note)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons dry sherry
1/2 pound lump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)
Directions
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
Whisking constantly, gradually add the half & half. Then, stir in the mustard, Old Bay seasoning, salt, and pepper.
Bring to a boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds.
Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.
If the soup is too thick, add milk, little by little, to thin it out.
Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
Notes
Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
Note: Lemon is really only necessary if not using the sherry.
Nutrition
Per serving (4 servings)
Calories: 475
Fat: 37 g
Saturated fat: 23 g
Carbohydrates: 17 g
Sugar: 11 g
Fiber: 0 g
Protein: 18 g
Sodium: 580 mg
Cholesterol: 167 mg