Curried Cream Of Crab Recipe
Jumbo lump crab in a rich cream base, layered with slow-cooked soubise and a delicate touch of curry.
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Ingredients
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Soubise (slow-cooked onion base)
Curried cream base
Crab & finish
Method
Soubise (slow-cooked onion base)
sweat onions
Melt 3 tbsp unsalted butter in a large heavy-bottomed saucepan over medium-low heat. Add the finely diced yellow onions and 1 tsp salt, and stir to coat. Cook gently, stirring frequently, until the onions are soft and translucent — about 25–30 minutes. Do not let them brown; reduce heat if they begin to color.
season and deglaze
When onions are soft, stir in 1 tsp sugar and 1 bay leaf. Increase heat to medium and add 60 ml dry white wine to deglaze, scraping any fond from the bottom. Allow the wine to evaporate until mostly gone, about 3–4 minutes. Remove and discard the bay leaf. Add 1/2 tsp freshly ground black pepper. Reduce heat to low and keep warm.
Curried cream base
make roux
In a separate medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1–2 minutes, stirring constantly, until the raw flour scent cooks off but the roux remains pale (do not brown).
build the base
Slowly whisk in 500 ml chicken or seafood stock, a ladle at a time, until smooth. Bring to a gentle simmer, whisking to avoid lumps, and let thicken slightly for 3–4 minutes.
add cream and spices
Lower heat to medium-low and stir in 240 ml heavy cream and 120 ml whole milk. Add 1 tbsp mild curry powder and 1/2 tsp ground turmeric, whisking to incorporate fully. Simmer gently (do not boil) for 5 minutes to bloom the spices into the cream.
season and combine with soubise
Stir in 30 ml dry sherry, 1/2 tsp Dijon mustard, 1/2 tsp caster sugar, 1 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Fold the reserved soubise (all of the slow-cooked onion mixture) into the curried cream base and keep on the lowest heat to meld for 5 minutes, stirring occasionally.
Crab & finish
prepare crab
Gently pick over 400 g jumbo lump crab meat to remove any shells or cartilage. Keep the lumps as intact as possible for texture.
heat leek/shallot
In a small skillet over low heat, melt 1 tbsp unsalted butter and gently sweat 2 tbsp minced leek or shallot for 1–2 minutes until fragrant and softened but not colored.
combine and warm crab
Add the warmed soubise-curried cream base to the skillet with the softened leek/shallot (or transfer the crab to the main pot). Bring the sauce to a very gentle simmer over low heat. Gently fold in the jumbo lump crab meat, warming it through for 2–3 minutes—avoid vigorous stirring to keep lumps intact. Do not allow the sauce to boil, or the crab will toughen.
finish and garnish
Adjust seasoning with 1 tbsp lemon juice if needed and a pinch of salt or 1/4 tsp white pepper to taste. Spoon the Curried Cream of Crab into warmed bowls, drizzle a pat of the 1 tbsp finishing butter on top if desired for gloss, and garnish with 2 tbsp finely snipped chives. Serve immediately with crusty bread or warm brioche.