Crab soup is like a blank canvas… you can add just about anything; however, if you add too much, it becomes chowder (nothing wrong with chowder).
This recipe highlights the taste of the crab, and adds a few other flavors to enhance the experience. This basic recipe came from a restaurant I worked at in Chicago, and the sous chef told me that it had won an award in Maryland; and in Maryland, they know their crab.
Over the years, I’ve made a few adjustments to the original recipe, but I think that you’ll enjoy it.
So, you ready… Let’s get into the kitchen.
prep time20 Min
cook time30 Min
thick-sliced bacon, diced
yellow onion, grated, not diced, about 6 ounces
half & half
jumbo lump crabmeat
fresh parsley, chopped, plus more for garnish
old bay seasoning
sweet butter, salted
black pepper, freshly ground
flour, all purpose
dry sherry, to taste
How To Make
Gather all your ingredients.
Sauté the diced bacon in a heavy-bottom pot over medium heat, until cooked through, but not crisp.
Chef’s Note: The pot should be big enough to hold all of the ingredients.
Remove the bacon from the pot, drain on a paper towel, and reserve.
Remove all but one tablespoon of the bacon fat from the pot.
Add the butter to the pot, and melt the butter, until the foaming subsides.
Add the grated onion, and continue to cook over medium heat until softened, about 5 to 6 minutes.
Combine the milk, half & half, and heavy cream in a bowl.
Take about 4 tablespoons of the liquid, and add to a small bowl with the flour, and whisk together to make a slurry, and reserve.
Add the milk liquid to the pot and stir to combine with the onions, and butter.
Add the parsley, Old Bay, salt, pepper, and cayenne to the pot, and stir to combine.
Add the flour slurry to the pot, and stir to combine.
Continue to cook over medium heat until the mixture begins to simmer.
Reduce the heat to keep the liquid at a simmer, and continue to stir until the liquid thickens, about 10 to 12 minutes.
After the liquid thickens, add the crab, reserved bacon, and continue to simmer, for about 5 minutes.
Add some dry sherry to a small pouring pitcher.
Add the crab soup to a bowl, sprinkle some parsley on top, and serve with the sherry on the side, and maybe some oyster crackers.
Chef's Note: I am aware that many of you do not drink, and the last I heard sherry was made of alcohol. The soup tastes good without it; however, it tastes excellent with a splash of it... Your choice.
Keep the faith, and keep cooking.
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