She-Crab Soup

Name: She-Crab Soup
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 tbsp Unsalted Butter; 1 small White Onion, chopped; 1 celery stalk, finely chopped; 2 clove Garlic, minced; 0.5 tsp Kosher Salt, plus more; 3 tbsp All Purpose Flour; 0.5 cup Dry Sherry; 3 cup homemade or store-bought seafood stock; 1.5 tsp Ground Paprika, for serving plus more; 1 tsp Old Bay Seasoning; 1 bay leaf; 2 cup Heavy Cream; 1 lb lump crabmeat, picked over, , divided; 2 tbsp Lemon Juice, fresh; 0.25 cup Chives, finely chopped

Thick, rich, and loaded with seafood flavor, She-Crab Soup will transport you to the Carolina low-country in less time than it takes you to clean your bowl.

Brooke1999

Prep10 min

Total10 min

Servings4

Difficultymedium

AmericanSoups

Ingredients

4 tbspUnsalted Butter
1 smallWhite Onion, chopped
1celery stalk, finely chopped
2 cloveGarlic, minced
0.5 tspKosher Salt, plus more
3 tbspAll Purpose Flour
0.5 cupDry Sherry
3 cuphomemade or store-bought seafood stock
1.5 tspGround Paprika, for serving plus more
1 tspOld Bay Seasoning
1bay leaf 
2 cupHeavy Cream
1 lblump crabmeat, picked over,  , divided
2 tbspLemon Juice, fresh
0.25 cupChives, finely chopped

Instructions

1
In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 6 to 8 minutes.
2
Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
3
Add cream and half of crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.
4
Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and more paprika.