Instructions
1. Sauté the Vegetables:
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot. Cook until soft, about 5 minutes.
2. Make the Roux:
- Sprinkle flour over the vegetables and stir to combine.
- Cook for 2–3 minutes to remove the raw flour taste.
3. Add the Liquids:
- Slowly whisk in seafood stock, then heavy cream and milk.
- Bring to a gentle simmer, stirring occasionally until slightly thickened.
4. Add Crab:
- Stir in crabmeat and crab roe (if using).
- Simmer gently for 5–7 minutes—do not boil, to keep the crab tender.
5. Finish with Sherry & Seasoning:
- Remove from heat and stir in sherry.
- Season with salt and white pepper to taste.
6. Serve:
- Ladle soup into bowls and garnish with chopped chives or parsley.
- Serve with warm crusty bread for dipping.
Tips:
- For a smoother soup, puree half of the soup with a hand blender before adding the crab.
- Crab roe adds authentic flavor, but the soup is still delicious without it.
- Sherry should be added at the end to preserve its delicate flavor.
If you want, I can also give you a faster stovetop version that’s creamy, flavorful, and ready in about 30 minutes—perfect for weeknight indulgence.
Do you want me to share that version?
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