Creamy Crab Delight

Description

Celebrate the delectable and luxurious flavor of crab in this Creamy Crab Delight, a rich and velvety soup perfect for seafood enthusiasts. The combination of tender crabmeat with a creamy base and a hint of zesty seasoning results in a comforting bowl that encapsulates both subtlety and robust flavors in every spoonful.

Ingredients

• 1 pound lump crabmeat
• 2 large shallots
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup clam juice
• 1 cup 2% milk
• 2 cups heavy cream
• 3-4 teaspoons Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dry sherry
• 2 tablespoons lemon juice (optional)
• Chopped parsley, to garnish

Step-by-step Directions

1. Prepare the Crabmeat

Place the crabmeat in a fine-mesh sieve, rinse under cold water, and gently squeeze to remove excess water. Check carefully for any shells, remove them, and set aside ¼ cup of crabmeat for garnishing the finished soup.

2. Sauté Shallots

In a large nonstick saucepan, melt the unsalted butter over medium-low heat. Add the finely chopped shallots and cook until they become translucent, about 2-3 minutes.

3. Form the Roux

Whisk in the flour with the sautéed shallots until they are fully integrated and the mixture starts to turn golden.

4. Add Liquids Gradually

Slowly incorporate the clam juice, milk, and heavy cream while continually whisking to prevent any lumps. Turn up the heat to medium and let the mixture come just to a simmer, with small bubbles forming along the edges, taking about 5-7 minutes.

5. Season the Soup

Stir in the Old Bay seasoning, garlic powder, dry mustard, salt, and pepper. Allow the soup to simmer for an additional 2 minutes, or until it begins to thicken.

6. Add Crabmeat

Mix in the crabmeat and let the soup cook at a low simmer for about 8 more minutes, stirring occasionally.

7. Final Flavor Adjustments

Taste the soup and adjust the seasoning with additional Old Bay if needed. Stir in the dry sherry, and if using, add the lemon juice for a tangy kick.

8. Serve and Garnish

Ladle the soup into bowls, garnish with reserved crabmeat, chopped parsley, and an extra sprinkle of Old Bay seasoning for enhanced flavor and presentation.

Servings & Preparation Time

This recipe serves 4 people and typically takes about 45 minutes to prepare and cook.

Tips for Storage & Reheating

• Store leftovers in a tightly sealed container in the refrigerator for up to 3 days.
• Reheat gently on the stove over low heat, adding a little extra milk if the soup appears too thick.
• Freezing is not recommended as the cream base may separate upon thawing.

Conclusion

This Creamy Crab Delight soup is a heartwarming and indulgent dish that perfectly showcases the rich taste of crab combined with creamy textures and vibrant spices. Ideal for a cozy dinner or a festive occasion, this soup promises to satisfy all who partake in its delicious bounty.

Creamy Crab Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Celebrate the delectable and luxurious flavor of crab in this Creamy Crab Delight, a rich and velvety soup perfect for seafood enthusiasts. The combination of tender crabmeat with a creamy base and a hint of zesty seasoning results in a comforting bowl that encapsulates both subtlety and robust flavors in every spoonful.

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Ingredients

Scale 1x2x3x

• 1 pound lump crabmeat
• 2 large shallots
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup clam juice
• 1 cup 2% milk
• 2 cups heavy cream
• 3–4 teaspoons Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dry sherry
• 2 tablespoons lemon juice (optional)
• Chopped parsley, to garnish

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Instructions

1. Prepare the Crabmeat: Place the crabmeat in a fine-mesh sieve, rinse under cold water, and gently squeeze to remove excess water. Check carefully for any shells, remove them, and set aside ¼ cup of crabmeat for garnishing the finished soup.
2. Sauté Shallots: In a large nonstick saucepan, melt the unsalted butter over medium-low heat. Add the finely chopped shallots and cook until they become translucent, about 2-3 minutes.
3. Form the Roux: Whisk in the flour with the sautéed shallots until they are fully integrated and the mixture starts to turn golden.
4. Add Liquids Gradually: Slowly incorporate the clam juice, milk, and heavy cream while continually whisking to prevent any lumps. Turn up the heat to medium and let the mixture come just to a simmer, with small bubbles forming along the edges, taking about 5-7 minutes.
5. Season the Soup: Stir in the Old Bay seasoning, garlic powder, dry mustard, salt, and pepper. Allow the soup to simmer for an additional 2 minutes, or until it begins to thicken.
6. Add Crabmeat: Mix in the crabmeat and let the soup cook at a low simmer for about 8 more minutes, stirring occasionally.
7. Final Flavor Adjustments: Taste the soup and adjust the seasoning with additional Old Bay if needed. Stir in the dry sherry, and if using, add the lemon juice for a tangy kick.
8. Serve and Garnish: Ladle the soup into bowls, garnish with reserved crabmeat, chopped parsley, and an extra sprinkle of Old Bay seasoning for enhanced flavor and presentation.