Cream Of Crab Recipe

Warm liquids

In a medium saucepan, combine chicken broth and milk and bring to a gentle simmer over medium-low heat. Keep warm but do not boil.

Stir in heavy cream and dry sherry into the warmed broth mixture just before adding the roux later; keep at low simmer.

Melt 2 tablespoons of the butter in a large saucepan or Dutch oven over medium heat. Add the diced onion, celery, and leek. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Push the vegetables to the side, add the remaining 1 tablespoon butter to the pan. Sprinkle the flour over the vegetables and butter and stir to form a smooth paste (roux). Cook the roux for 1–2 minutes over medium heat, stirring constantly, to remove the raw flour taste but not allowing it to darken.

Gradually whisk in about 1 cup of the warm broth mixture into the roux to fully loosen it, scraping the bottom of the pan. Then slowly whisk the roux mixture back into the warm pot of broth and milk, whisking continuously until smooth and slightly thickened, about 3–4 minutes. Reduce heat to low.

Stir in Old Bay seasoning, Worcestershire sauce, lemon juice, salt, pepper, and optional hot sauce into the simmering soup. Taste and adjust seasoning. Simmer gently for 5 minutes to allow flavors to marry. Keep the heat low so the dairy does not curdle.

Fold in the lump crab meat gently, being careful not to break up large lumps. Heat the crab through for 2–3 minutes—do not boil. Remove from heat and stir in chopped parsley.

If the soup is too thick, whisk in additional warm broth or milk a few tablespoons at a time until desired consistency is reached. Re-warm gently if needed, but avoid boiling.

Ladle the cream of crab into warmed bowls. Top each bowl with a spoonful of extra lump crab meat, a sprinkle of chives, and cracked black pepper if desired. Serve with toasted baguette slices on the side.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 2 days. Reheat gently over low heat, adding a splash of milk or broth to loosen if necessary.