She-crab Soup Cup Recipe

Sweat aromatics

In a medium saucepan or heavy pot, melt the unsalted butter over medium heat. Add the finely diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown.

Make roux

Reduce heat to medium-low. Sprinkle the all-purpose flour over the softened vegetables and stir constantly to coat and cook the flour for 2–3 minutes; this produces a blond roux that will thicken the soup. Keep the mixture moving so it doesn’t brown.

Add stock and simmer

Gradually whisk in the chicken stock until smooth, then add the fish stock or clam juice if using. Increase heat to medium-high, bring the mixture to a gentle simmer, and cook 8–10 minutes until slightly thickened, stirring occasionally.

Add dairy and sherry

Lower heat to medium. Stir in the heavy cream and whole milk, then add the dry sherry. Warm the soup until it is hot but not boiling; avoid rapid boiling once dairy is added to prevent separation. Simmer gently 4–5 minutes to meld flavors.

Prepare crab meat

While the soup simmers, pick through the fresh lump crab meat to remove any shells and cartilage. Reserve about 1/4 cup for garnish.

Incorporate crab and roe

Reduce heat to low. Stir the picked lump crab meat into the warm soup, reserving the garnish portion. Add the crab roe (or substitute) and fold gently — the roe should disperse and flavor the broth but avoid over-stirring to preserve texture. Warm through for 2–3 minutes; do not simmer vigorously.

Season the soup with dry mustard, Old Bay seasoning, kosher salt, black pepper, and cayenne. Taste and adjust seasoning. Finish with the freshly squeezed lemon juice and stir in half the sliced chives. If the soup is too thick, thin with additional warm stock or milk by tablespoonfuls to desired consistency.

Final hold

Keep the soup on the lowest heat setting or in a warm water bath; do not boil. Taste again for seasoning and texture before serving.

Assemble cups

Ladle the hot she-crab soup into the mini brioche or puff pastry cups if using, or into small soup cups. Place a small mound (about 1 tablespoon) of reserved lump crab meat on top of each cup.

Finish and serve

Drizzle a small amount of sherry over each serving (about 1 teaspoon per cup), sprinkle remaining chives and a light dusting of cayenne or Old Bay if desired. Serve immediately while hot.