Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, roughly chopped (about 1 cup) (160g)
  • 2 carrots, roughly chopped (about 1 cup) (120g)
  • 2 celery stalks, roughly chopped (about 1 cup) (100g)
  • 4 cloves garlic, minced (about 2 teaspoons) (12g)
  • 2 pounds (900g) crab shells and bodies, rinsed
  • 1 cup (240ml) dry white wine (e.g., Sauvignon Blanc)
  • 8 cups (1.9 liters) chicken stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry
  • 1 pound (450g) lump crab meat, picked over for shells
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
  2. Add crab shells and bodies to the pot and cook, stirring occasionally, until lightly browned, about 5 minutes.
  3. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
  4. Add chicken stock, bay leaf, thyme, and cayenne pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, to develop flavor.
  5. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Reserve the stock.
  6. Melt butter in the same pot over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  7. Gradually whisk in the warm crab stock, ensuring no lumps form. Bring to a simmer and cook for 15 minutes, or until slightly thickened.
  8. Stir in heavy cream and sherry. Season with salt and pepper to taste.
  9. Gently fold in the crab meat. Heat through, being careful not to overcook the crab.
  10. Ladle into bowls and garnish with fresh parsley. Serve immediately.