Bowl She Crab Soup Recipe

In a large heavy-bottomed pot or Dutch oven set over medium heat, add the diced salt pork or bacon and cook until fat renders and pieces are crisp, about 5 minutes. Remove with a slotted spoon and reserve on paper towels.

Add 4 tablespoons unsalted butter to the rendered fat. When butter is melted and foamy, add the finely diced onion, celery, and carrot. Sweat gently over medium-low heat until vegetables are translucent and soft, about 8–10 minutes; do not brown.

Add the minced garlic, fresh thyme and bay leaf and cook, stirring, for 1 minute until fragrant.

Push the softened vegetables to one side of the pot. Add the additional 3 tablespoons of butter to the cleared space and melt over medium heat. Stir in the 3 tablespoons of all-purpose flour and cook, stirring constantly, for 3–4 minutes to make a blonde roux; this will remove the raw flour taste but keep the roux light in color.

Gradually whisk in the fish or clam juice (or chicken stock) in a steady stream until smooth and combined, dissolving any lumps. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.

Reduce heat to low. Whisk in the whole milk until incorporated, then stir in the heavy cream. Heat gently — do not boil — and simmer uncovered on low for 10–12 minutes to meld flavors and develop body. Skim any foam or scum from the surface.

Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon Old Bay seasoning (or substitute). Taste and adjust seasoning carefully; the crab has natural saltiness.

Stir in the lump and backfin crab meat and the reserved crisped salt pork/bacon pieces. Heat gently for 3–4 minutes just until the crab is warmed through; avoid prolonged cooking to keep the crab tender and flaky.

Remove the pot from heat. Stir in 1/4 cup dry sherry and 1 teaspoon fresh lemon juice. Taste and add a tablespoon more sherry if desired for brightness. If using the optional finishing sherry, drizzle 1 tablespoon per serving when plating.

Remove and discard the bay leaf and any thyme stems. Adjust salt and pepper to taste.

Ladle the soup into warmed bowls. Garnish with the reserved crisped salt pork/bacon pieces (if any), a sprinkle of chopped chives or parsley, and a small drizzle (about 1 tablespoon) of dry sherry per bowl if desired.

Serve immediately with crusty bread or oyster crackers.