Recipe by KK
As a Maryland native growing up, crab was always plentiful, available and fresh - usually caught that day. Today I buy fresh lump or jumbo lump crab for this soup, depending on the audience. Using a lesser grade of crab won't give you the premium results you are probably seeking.
Top Review by chellyleo
This recipe was absolutly amazing. I love cream of crab soup, but I always find the recipies a little plain. This has a smooth blast of flavor. Thank you. I hand picked my crabs which we cooked with old bay and of course I added about a teaspoon of old bay to the soup. Other than that little bit of changes I followed the recipe exactly. Kudos to the creator.
- 1 lb backfin crab meat
- 1⁄4 cup butter
- 2 tablespoons onions, chopped very fine
- 1⁄3 cup flour
- 1 (14 ounce) can chicken broth (don't use a heavy stock)
- 1⁄2 cup dry sherry (very dry sherry should be pale yellow in color)
- 1⁄4 teaspoon pepper
- 1 teaspoon salt (to taste)
- 3 cups whole milk
- 1 cup heavy cream
- 8 -9 dashes Tabasco sauce
- 8 -9 dashes of a less vinegary hot sauce (such as Texas Pete's or Frank's)
- 1 pinch cayenne (just a very light shake!)
- 1 teaspoon sugar
- 1 tablespoon tomato paste (use concentrated, it comes in a tube)
Directions See How It's Made
- Gently remove cartilage from crab meat.
- Melt butter in a 2-3 quart sauce pan.
- Add the onion and cook 3-4 minutes - until translucent.
- Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
- Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
- Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
- Use a little of the liquid to thin the tomato paste and stir it back into the soup.
- Cook on med-low heat until thickened, but do not let it boil.
- Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
- Heat gently another 5 minutes and serve.
- Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
- A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.