Ingredients Unit of Measure Quantity
Butter TBSP 2
Diced Onion CUP 1.5
Diced Celery CUP 1
Flour TBSP 1
Sherry CUP  3/4
Garlic Powder TSP 1
Paprika TSP 1
Cayenne Pepper TSP  1/8
Kosher Salt TSP 2
Half and Half CUPS 2
Heavy Cream CUPS 2
Cornstarch TSP 4
Water TSP 4
Crab Meat LB  1/2
  1. Using a pot, melt the butter on medium heat on the stove top and slowly cook the onions and celery until translucent. Do not brown the vegetables.
  2. Once the vegetables are tender, add the flour and stir to incorporate while cooking for one minute, then add sherry and combine well.
  3. Remove from heat and add all seasonings.
  4. Put back on heat and cook for an additional 30 seconds stirring constantly.
  5. Using a whisk, add half and half and heavy cream and continue to cook stirring often with whisk.
  6. In a small bowl or cup, combine the cornstarch with the water to make a slurry, mix well and then slowly whisk into soup.
  7. Allow to simmer until hot throughout and thickened, if it begins to boil, turn down a bit. Approximately 10-12 minutes but burner temps may vary.
  8. Once thickened, fold in crab meat, allow to come back to temperature, taste and adjust seasoning if need be.
  9. Serve and enjoy! You can use any kind of crab meat but special lump or claw are recommended.

Makes 4-6 servings

« Previous Blog Post
Next Blog Post »