She-Crab Soup

She-Crab Soup

from delish.com
Seafood
10 min

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.

Ingredients

  • 4 tbsp.unsalted butter
  • 1 smallwhite onion, chopped
  • 1celery stalk, finely chopped
  • 2 clovesgarlic, minced
  • ½ tsp.kosher salt, plus more
  • 3 tbsp.all-purpose flour
  • ½ c.sherry
  • 3 c.homemade or store-bought seafood stock
  • 1 ½ tsp.paprika, plus more for serving
  • 1 tsp.old bay seasoning
  • 1bay leaf
  • 2 c.heavy cream
  • 1 lb.lump crabmeat, picked over, divided
  • 2 tbsp.fresh lemon juice
  • ¼ c.finely chopped chives

Directions

  1. 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, 4 to 5 minutes.

  2. 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. 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. 4

    Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and more paprika.