How To Make Cream Of Crab Soup
Soothe your tummy with a warm and silky bowl of this cream of crab soup, packed with crabmeat and half & half, for a comforting dish.
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups half and half
- 1 tsp Dijon mustard
- 1 tbsp Old Bay seasoning, plus more for serving
- ¼ tsp salt
- ⅛ tsp black pepper, freshly ground
- 2 tbsp dry sherry
- ½ lb lump crabmeat, picked over to remove any shells
- chives, finely chopped, for garnish
- lemon wedges, for serving, optional
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
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Whisking constantly, gradually add half and half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently.
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As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds until thickened. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.
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If the soup is too thick, add water, little by little, to thin it out. Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Enjoy!
Nutrition
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