A creamy full bodied soup full of delicious crab meat. This southern comfort food is easy to make and full of flavour. A delicious one pot meal ready in just 30 minutes!
Ingredients
¼cupbutter
¼cuponion minced
¼cupflour
3cupsseafood stock
2cupsheavy cream
½tspworcestershire
½tsplemon zest
½tspmace, or nutmeg
1tspOld Bay Seasoning
¼tspcayenne pepper
1-½tspsalt divided
1lblump crab meat, divided
¼cupdry sherry
Instructions
Melt butter in a large pot or dutch oven over medium heat. Once melted add the minced onions and cook for 3-5 minutes until softened.
Add flour to the pot and combine with the butter to form a roux.
Add the seafood stock to the pot and stir to combine with the roux. Reduce the heat and bring to a gentle simmer for about 5 minutes until thickened.
In a small bowl combine the heavy cream with a few tablespoons of the hot seafood stock mixture and stir to combine. Tempering will prevent the cream from breaking once added to the pot. Add the tempered cream to the pot and increase the heat to medium low until the cream is heated through.
Reduce the heat to low and add the worcestershire, lemon zest, mace, Old Bay seasoning, cayenne pepper, 1 tsp salt and ½ of the lump crab meat. Simmer for 5 minutes stirring occasionally.
In a small bowl combine the remaining crab meat, salt, and sherry. Use this mixture as a topping for each bowl of soup before serving.