Cream of Crab Soup for 5 Servings

Instructions:

1. Melt the 4 tbsp (56g) of butter in your pot over medium low heat. Once it begins to sizzle and foam, whisk in the 1/4 cup (32g) of flour. Cook this for about 2 minutes, whisking constantly. You are looking for a blonde roux — it should smell slightly nutty, like toasted bread, but should not turn brown. Add the 2 tbsp (30g) of grated onion and 1 tsp (5g) of garlic, stirring until the onion becomes translucent and the aroma is fragrant and sweet.
2. Slowly pour in the 2 cups (488g) of warmed milk, about a quarter cup at a time. Whisk vigorously after each addition until the mixture is smooth. Once all the milk is in, repeat the process with the 2 cups (476g) of room temperature heavy cream. You will see the liquid transform into a thick, shimmering base.
3. Stir in the 1.5 tbsp (9g) of Old Bay, 0.5 tsp (1g) of white pepper, and 1 tsp (5ml) of Worcestershire sauce. The soup will take on a beautiful pale orange hue. Raise the heat slightly to medium and cook for about 5 to 7 minutes. Do not let it boil. You want a gentle simmer where small bubbles occasionally break the surface. The soup is ready when it coats a spoon and leaves a clear path when you run your finger through it.
4. Turn the heat to the lowest setting. Gently fold in the 1 lb (454g) of jumbo lump crabmeat. Use a spatula rather than a whisk here; we want to keep those lumps intact. Let the crab warm through for 2 to 3 minutes. Finally, stir in the 3 tbsp (45ml) of dry sherry. The smell of the wine hitting the warm cream is the signal that it's time to serve.