Ingredients:

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 celery stalk, finely diced
  • 1/4 cup all-purpose flour
  • 4 cups fish stock or chicken stock
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup dry sherry
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper (optional)
  • Pinch of ground mace (optional)
  • 1 pound cooked lump crab meat, picked through for shells
  • 2 ounces crab roe (optional)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Sherry, extra, for drizzling (optional)
  • Dash of Old Bay seasoning, for garnish (optional)

Instructions:

  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onion and celery and sauté until softened, about 5-7 minutes.
  2. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in fish or chicken stock until smooth. Bring to a simmer.
  4. Reduce heat and simmer gently for 20 minutes, stirring occasionally, to allow the soup to thicken slightly.
  5. Stir in heavy cream and milk. Heat gently, but do not boil.
  6. Stir in sherry, salt, pepper, cayenne (if using), and mace (if using). Taste and adjust seasonings as needed.
  7. Gently fold in crab meat and crab roe (if using). Heat through gently; do not overcook the crab.
  8. For a smoother texture, use an immersion blender to partially blend the soup. Be careful not to over-blend, or the crab will become stringy.
  9. Ladle into bowls. Garnish with chopped parsley, a drizzle of sherry, and a dash of Old Bay seasoning, if desired. Serve immediately.