Cream Of Crab Recipe

Prepare aromatics

In a heavy-bottomed 4- to 5-quart 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 the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir to combine. Cook the flour with the vegetables for 2–3 minutes, stirring constantly, to remove the raw flour taste; the mixture should become slightly pasty and pale golden.

Deglaze with sherry

Carefully add the dry sherry to the pot to deglaze, stirring and scraping any browned bits from the bottom. Allow the sherry to reduce for 1–2 minutes until mostly evaporated and the mixture smells sweet and nutty.

Add stock and simmer

Slowly whisk in the low-sodium chicken stock until smooth. Increase heat and bring to a gentle simmer, whisking to keep the mixture smooth. Reduce heat to maintain a low simmer and cook for 10 minutes to thicken and develop flavor.

Finish with cream and milk

Stir in the heavy cream and whole milk and heat gently—do not boil once the cream is added—to combine and warm through, about 3–4 minutes. Taste and adjust seasoning: add the house crab seasoning, salt, and freshly ground black pepper. Simmer very gently for another 2 minutes to meld flavors.

Incorporate crab

Turn the heat to the lowest setting. Gently fold in the jumbo lump crab meat in small batches, being careful not to break up the lumps. Warm the crab through for 2–3 minutes; the crab should be heated but not cooked aggressively to preserve texture.

Finish and serve

Remove the pot from heat and stir in the fresh lemon juice to brighten the soup. Taste and adjust seasoning if needed. Ladle the cream of crab into warmed bowls, garnish with sliced chives and a light dusting of piment d'Espelette or smoked paprika if using. Serve immediately with crusty bread or oyster crackers.