Description
A rich and creamy crab soup that captures the essence of the Chesapeake Bay, blending fresh crab meat with aromatic vegetables and seasonings.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 1 medium carrot, finely diced (optional)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk, room temperature
- 2 cups heavy cream, room temperature
- 2 cups seafood stock or low-sodium chicken stock
- 1 lb jumbo lump crab meat, picked over for shells
- ½ teaspoon Old Bay seasoning (plus a pinch for garnish)
- Hot sauce, optional, to taste
- ½ cup grated Gruyère or mild cheddar cheese, optional
- Sea salt and white pepper, to taste
- Chopped fresh parsley or chives, for garnish
Instructions
- Begin by melting the unsalted butter in a large pot over medium heat.
- Once melted, add the finely diced onion, celery, and optional carrot. Sauté until tender, about 5-7 minutes.
- Introduce the minced garlic to the pot and sauté for another minute.
- Sprinkle in the flour, stirring continuously as it forms a roux, cooking for about 2 minutes until golden.
- Gradually whisk in the whole milk and heavy cream, combining thoroughly.
- Pour in the seafood stock while continuing to stir to ensure no lumps remain.
- Season with Old Bay seasoning, sea salt, and white pepper to taste, simmering for about 10 minutes until it thickens slightly.
- Gently fold in the jumbo lump crab meat, cooking for an additional 5 minutes without boiling.
- Adjust thickness with extra stock or cream if desired. Serve immediately, garnishing with a pinch of Old Bay, herbs, and optional cheese.
Notes
For added flavor, use homemade stock and taste as you go to balance the seasonings.
