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Ingredients
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Soup Base
Crab & Roe
Finish & Garnish
Method
Soup Base
Sweat aromatics
In a 4- to 5-quart heavy pot over medium heat, melt 4 tbs unsalted butter. Add the minced shallots and diced celery and sweat until translucent and fragrant, about 5–6 minutes, stirring frequently to avoid browning.
Make roux
Sprinkle 3 tbs all-purpose flour over the softened shallots and celery. Cook, stirring constantly, for 2–3 minutes to remove the raw flour taste and form a light blonde roux.
Deglaze
Slowly pour in 1 cup dry sherry while stirring to deglaze the pan and lift any browned bits. Let the sherry reduce by about half, approximately 3–4 minutes.
Add liquids and seasonings
Gradually whisk in 4 cups low-sodium chicken stock until smooth. Add 1 bay leaf, 1 tsp Old Bay seasoning, 1 tsp white pepper, and 1 tsp kosher salt. Bring the mixture to a gentle simmer over medium-low heat.
Simmer
Reduce heat to low and simmer gently, uncovered, for 20 minutes to allow flavors to meld and the roux to thicken the broth slightly. Stir occasionally and skim any foam or impurities from the surface.
Crab & Roe
Add cream and milk
After the base has simmered 20 minutes, stir in 2 cups heavy cream and 1 cup whole milk. Warm the soup over low heat — do not boil the cream — until it is just steaming, about 5 minutes.
Incorporate crab roe
Whisk in 2 tbs finely chopped crab roe (crab coral) until evenly distributed. The roe will impart color and a briny richness to the broth.
Fold in crab meat
Gently fold in 12 oz lump crab meat, being careful not to break up the lumps. Heat for 3–4 minutes over low heat until the crab is warmed through. Taste and adjust seasoning with additional salt or white pepper if needed. Remove and discard the bay leaf.
Finish & Garnish
Finish with sherry and butter
Remove the pot from the heat and stir in 2 tbs sherry (if using) and 1 tbs cold diced unsalted butter to give the soup a glossy finish and rounded flavor.
Serve
Ladle the soup into warmed bowls. Garnish each bowl with a sprinkle of freshly sliced chives and a grind of cracked black pepper. Serve with lemon wedges on the side to brighten the soup to taste.