She-crab Recipe

If using store-bought chicken stock, combine stock and white wine in a medium saucepan and bring to a gentle simmer. If you have crab shells, add them now and simmer gently 20–25 minutes to extract flavor, then strain and return broth to pan.

Keep the hot broth warm over low heat while you prepare the soup base.

Sweat the aromatics

In a heavy 4–5 quart saucepan over medium heat, melt the butter. Add the diced onion, celery and carrot and sweat until very soft and translucent, about 8–10 minutes; do not allow browning.

Make the roux

Sprinkle the flour over the softened vegetables and stir constantly for 2–3 minutes to cook the raw flour taste and form a blond roux. The mixture should smell toasty and be lightly golden.

Deglaze and combine

Slowly whisk in 1 cup of the warm broth to loosen the roux and create a smooth base. Add the remaining broth in two additions, whisking to combine until smooth. Bring to a gentle simmer, stirring occasionally, and simmer 8–10 minutes to thicken slightly.

Add wine and sherry

Stir in the dry sherry and the dry sherry (note: the 1 cup white wine was used in the stock; this 1/4 cup dry sherry goes in now). Adjust heat so soup remains at a gentle simmer.

Temper the cream and yolks

In a small bowl, whisk together heavy cream and milk. In a separate bowl, lightly whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot soup base into the yolks, then whisk the warmed yolks back into the pot. Immediately stir in the cream mixture. Keep the heat low — do not boil after adding yolks or cream or they will curdle.

Stir in the lump crab meat, tomato paste, Old Bay seasoning, Worcestershire sauce, and nutmeg. Gently heat through for 3–4 minutes so the crab warms but does not break up excessively.

Taste and season with salt and freshly ground black pepper to your preference. If desired, add the optional 2 tsp finishing sherry to brighten the flavors.

Ladle the she-crab soup into warmed bowls. Garnish each bowl with a small sprinkle of finely snipped chives and, if desired, a small dusting of Old Bay or a drizzle of sherry.

Serve immediately with crusty bread or oyster crackers.