Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1/2 medium Yellow Onion, finely diced
  • 1 medium Celery stalk, finely diced
  • 1/4 cup All-Purpose Flour
  • 4 cups Seafood Stock or Clam Juice
  • 1/4 cup Dry Sherry (e.g., Fino or Amontillado)
  • 1 tsp Worcestershire Sauce
  • 1 Bay Leaf
  • 2 cups Heavy Cream (35% fat)
  • Salt, to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 lb Jumbo Lump Blue Crab Meat, picked thoroughly
  • 2 Tbsp Crab Mustard/Roe Substitute (optional, for colour and richness)
  • Fresh Parsley, chopped (for garnish)
  • Dash of Dry Sherry (for individual servings)

Instructions:

  1. Melt Butter and Sauté Aromatics: In a heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery. Cook gently, stirring occasionally, until soft and translucent (about 6–8 minutes). Do not allow them to brown.
  2. Make the Roux: Sprinkle the flour over the softened vegetables. Whisk continuously for 2 minutes to cook out the raw flour taste. The mixture (the roux) should look sandy and pale blonde.
  3. Whisk in Liquid: Slowly pour in the cold seafood stock, whisking vigorously as you add it to prevent lumps. Add the bay leaf and Worcestershire sauce.
  4. Simmer and Thicken: Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cook for 15 minutes, allowing the soup to thicken slightly and the flavors to meld. Remove and discard the bay leaf.
  5. Incorporate Roe/Mustard: Stir the crab mustard/roe substitute into the simmering soup base until fully dissolved and the base takes on a slightly golden or orange hue.
  6. Temper the Cream (Crucial Step): Remove the pot from the heat source completely. In a separate bowl, whisk 1/2 cup of the hot soup liquid into the heavy cream (this warms the cream). Then, slowly pour the tempered cream mixture back into the pot, stirring gently until fully incorporated.
  7. Season and Warm: Return the pot to the lowest possible heat. Stir in the salt, pepper, and cayenne. Do not allow the soup to boil after adding the cream. Warm gently for 5 minutes.
  8. Fold in Crab: Carefully fold in the majority of the jumbo lump crab meat. Reserve a small handful for garnishing. Warm the crab through for only 1–2 minutes.
  9. The Sherry Finish: Remove the soup from the heat. Stir in the 1/4 cup of dry sherry. Taste and adjust seasoning (salt/pepper/cayenne) as needed.
  10. Serve: Ladle the soup into warmed bowls. Garnish each serving with a sprinkle of the reserved crab meat, a dash of sherry, and a pinch of fresh parsley.