Pick through lump crab meat for shells; reserve about 1 cup of picked crab to add at the end and set aside the rest for blending into the soup if desired.

Sweat aromatics

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

Make roux

Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 2–3 minutes to remove the raw flour taste and form a light roux.

Deglaze and simmer

Slowly whisk in the dry sherry, scraping up any bits from the pan. Then gradually whisk in the seafood stock until smooth. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly.

Add dairy and seasonings

Stir in the whole milk and heavy cream. Add Old Bay seasoning, dry mustard, Worcestershire sauce, tomato paste, salt and pepper. Simmer on low for 5 minutes — do not boil vigorously to avoid curdling.

Temper egg yolk and finish

In a small bowl, whisk the egg yolk with the lemon juice. Gradually ladle about 1/2 cup of the hot soup into the yolk while whisking constantly to temper. Slowly stir the tempered yolk mixture back into the pot. Heat gently for 1–2 minutes more without boiling; this will slightly thicken and add richness.

Add crab and adjust

Stir in most of the reserved lump crab meat (reserve a small spoonful for garnish). Warm gently for 1–2 minutes just to heat the crab through. Taste and adjust seasoning with additional salt, pepper or sherry if desired.

Serve

Ladle the soup into warm cups. Garnish each cup with the reserved crab, a sprinkle of chopped chives and a pinch of paprika. Serve immediately.

Garden Salad (choice)

Assemble salad

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss gently to combine.

Make dressing

In a small jar or bowl whisk together olive oil, red wine vinegar, Dijon mustard, salt and pepper until emulsified.

Dress and serve

Dress the salad with the vinaigrette just before serving (about 1–2 tablespoons per serving), toss gently, and sprinkle with optional feta or parmesan. Serve alongside the cup of she-crab soup.

Caesar Salad (choice)

Make dressing

In a bowl whisk together the mayonnaise, lemon juice, minced garlic, anchovy paste (if using), Dijon mustard and Worcestershire sauce until smooth. Season with salt and pepper to taste.

Assemble salad

In a large bowl toss the chopped romaine with most of the grated parmesan and croutons. Add the dressing (about 2–3 tablespoons per serving) and toss to coat evenly.

Plate and serve

Finish with a sprinkle of additional parmesan and a few extra croutons. Serve immediately with the cup of she-crab soup.