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Ingredients
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Crab Soup Base
Vegetable Add-ins & Garnish
Method
Crab Soup Base
- 1
Prepare aromatics
Melt butter in a large heavy-bottomed pot over medium heat. Add finely diced onion, celery and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 2
Make roux
Sprinkle the flour evenly over the softened vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste and form a light roux; do not let it brown.
- 3
Add liquids
Slowly whisk in the chicken stock in a steady stream to avoid lumps. Increase heat to bring to a gentle simmer, stirring frequently.
- 4
Cook potatoes
Add the cubed potato to the simmering base. Simmer until the potato is tender when pierced with a fork, about 10–12 minutes.
- 5
Finish base
Lower heat to medium-low and stir in the half-and-half, Dijon mustard, Worcestershire sauce, Old Bay, black pepper and salt. Heat gently (do not boil vigorously) until the soup is hot and slightly thickened, about 3–4 minutes.
Add-ins & Finish
- 6
Add crab and corn
Gently fold in the lump crabmeat and corn kernels. Heat through on low for 3–4 minutes until crab is warmed but not broken down—overcooking will make it stringy. Taste and adjust seasoning with additional salt, pepper or Old Bay as needed.
- 7
- 8