Ingredients:

  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup dry sherry
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh lump crab meat
  • 1 tablespoon chopped chives (optional, for garnish)

Instructions:

  1. Melt butter in the saucepan over medium heat. Stir in chopped onion, celery, and bell pepper. Cook until soft (about 5 minutes). Add minced garlic and sauté for 1 more minute.
  2. Sprinkle flour over the vegetables and whisk continuously for 2-3 minutes until it forms a paste and turns slightly golden.
  3. Gradually pour in the seafood stock while whisking to avoid lumps. Bring to a gentle simmer.
  4. Stir in heavy cream, sherry, Worcestershire sauce, and Old Bay seasoning. Simmer for 10 minutes, allowing the flavors to meld.
  5. Gently fold in the crab meat. Simmer just until heated through (about 5 minutes). Season with salt and black pepper to taste.
  6. Ladle soup into bowls and garnish with chives before serving.