Ingredients:

  • 4 Tbsp Unsalted Butter, divided (60 g)
  • 1 medium Yellow Onion, finely diced (150 g)
  • 2 large Celery Ribs, finely diced (80 g)
  • 1 clove Garlic, minced (5 g)
  • 1/2 tsp Old Bay Seasoning (or similar seafood spice blend)
  • 1 Tbsp Tomato Paste (15 ml)
  • 1/4 cup All-Purpose Flour (30 g)
  • 4 cups Seafood Stock (low sodium preferred) (950 ml)
  • 1 cup Whole Milk (full-fat) (240 ml)
  • 1 cup Heavy Cream (240 ml)
  • 1 tsp Worcestershire Sauce (5 ml)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Lump Crab Meat (450 g), reserve 1/4 cup for garnish
  • 2 Tbsp Dry Sherry (Fino or Cooking Sherry) (30 ml)
  • Fresh Chives or Parsley, minced (for garnish)

Instructions:

  1. Sauté Aromatics: Melt 2 Tbsp (30g) of butter in the Dutch oven over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are translucent and soft but not browned.
  2. Add Garlic and Spice: Stir in the minced garlic and Old Bay seasoning. Cook for 1 minute until fragrant.
  3. Incorporate Paste: Stir in the tomato paste and cook for 2 minutes, ensuring it caramelises slightly to deepen the flavour.
  4. Make the Roux: Push the vegetables to one side of the pot. Melt the remaining 2 Tbsp (30g) of butter. Whisk in the flour until a smooth paste (the roux) forms. Cook the roux for 2–3 minutes, stirring constantly, until it smells slightly nutty—this removes the raw flour taste.
  5. Deglaze and Thicken: Gradually whisk in the warm seafood stock, a cup at a time, ensuring no lumps form. Bring the soup to a gentle simmer.
  6. Simmer: Reduce the heat and let the soup simmer for 15–20 minutes. This allows the soup to thicken fully and the flavours to meld. Add Worcestershire sauce, salt, and pepper.
  7. Optional Purée: For an exceptionally silky finish, carefully strain the soup through a fine-mesh sieve, pressing on the solids. Discard the solids, and return the liquid to the pot.
  8. Add Dairy: Remove the pot from the heat. Gradually whisk in the room-temperature whole milk and heavy cream. Stir gently until the mixture is uniform and heated through (do not boil the soup once the cream is added, or it risks splitting).
  9. Incorporate Crab and Sherry: Gently fold in the bulk of the lump crab meat, being careful not to break up the lumps. Allow the crab to heat through for 3–5 minutes. Stir in the dry sherry just before serving. Taste and adjust seasoning one last time.
  10. Plating: Ladle the hot soup into warmed bowls. Garnish each serving with the reserved crab lumps and a sprinkle of fresh chives or parsley.