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Cream Of Crab Recipe

Name: Brine Seafood & Raw Bars Cream Of Crab Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbs unsalted butter; 1 cup yellow onion, finely diced; 0.5 cup celery, finely diced; 0.25 cup carrot, grated or finely diced; 0.5 cup all-purpose flour; 4 cups low-sodium chicken stock; 2 cups whole milk; 0.5 cup heavy cream; 1 piece bay leaf; 1 lb lump crabmeat, picked of shells; 1 tsp Old Bay seasoning; 1 tsp Worcestershire sauce; 2 tbs dry sherry (optional); 1 tbs fresh lemon juice; 1 tsp minced garlic; 1 tbs fresh thyme leaves (or 1/2 tsp dried); 2 tbs fresh parsley, chopped (for finishing); 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs chopped chives; 0.25 lb extra lump crabmeat for garnish; 12 pieces crusty bread or oyster crackers

Inspired by Brine Seafood & Raw Bar

Time45m

Serves4

Maryland staple

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Ingredients

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Soup Base

4 tbs Unsalted butter

1 cup yellow onion, finely diced

1/2 cup celery, finely diced

1/4 cup carrot, grated or finely diced

1/2 cup 00 bread flour

4 cups low-sodium chicken stock

2 cups whole milk

1/2 cup Heavy cream

1 piece bay leaf

Crab & Flavorings

1 lb lump crabmeat, picked of shells

1 tsp Old Bay seasoning

1 tsp Original Worcestershire Sauce

2 tbs dry sherry (optional)

1 tbs fresh lemon juice

Aromatics & Herbs

1 tsp minced garlic

1 tbs fresh thyme leaves (or 1/2 tsp dried)

2 tbs fresh parsley, chopped (for finishing)

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Optional Garnish

1 tbs chopped chives

1/4 lb extra lump crabmeat for garnish

12 pieces crusty bread or oyster crackers

Method

Soup Base

Sweat vegetables

In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the finely diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent but not browned, about 6–8 minutes.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 2–3 minutes to cook the raw flour taste and form a blonde roux. Do not allow it to darken.

Add liquids

Slowly whisk in the chicken stock until smooth, then add the whole milk, heavy cream, and bay leaf. Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally. Simmer for 8–10 minutes until it begins to thicken slightly.

Crab & Flavorings

Infuse flavor

Reduce heat to medium-low. Stir in the minced garlic, fresh thyme, Old Bay seasoning, Worcestershire sauce, and dry sherry (if using). Simmer gently for 3 minutes to marry flavors.

Add crabmeat

Gently fold in the lump crabmeat and 1 tablespoon of chopped parsley. Be careful not to break up the lumps too much — you want visible pieces in the finished soup. Heat through on low for 2–3 minutes; do not boil once crab is added to prevent toughness.

Season

Stir in the lemon juice, then taste and adjust seasoning with salt and freshly ground black pepper as needed. Remove and discard the bay leaf.

Finish & Serve

If you prefer a slightly thicker, silkier texture, remove 1/2 cup of the soup base before adding crab, blend until smooth, then return it to the pot and stir to combine.

Ladle the cream of crab into warmed bowls. Top each bowl with a spoonful of reserved extra lump crabmeat (if using), a sprinkle of chopped chives and parsley, and a final crack of black pepper. Serve with crusty bread or oyster crackers on the side.

Estimated to serve hot. Leftovers keep refrigerated in an airtight container for up to 2 days; gently reheat over low heat, stirring to prevent separation.