- 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
Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
Add flour and combine to make roux.
Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
Add cream and bring to a boil.
Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
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***