She-Crab Soup

Ingredients:

• 1/4 cup butter
• 1/4 cup onion minced
• 1/4 cup flour
• 3 cups seafood stock
• 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
• 1/2 tsp Worcestershire
• 1/2 tsp lemon zest
• 1/2 tsp mace
• 1 tsp Old Bay Seasoning
• 1/4 tsp cayenne pepper
• 1-1/2 tsp salt divided
• 1 lb lump crab meat picked through and divided
• 1/4 cup dry sherry

Directions:

1. Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
2. Add flour and combine to make roux.
3. Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
4. Add cream and bring to a boil.
5. Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
6. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.

***Recipe from Biscuits and Burlap***