Name: Creamy Crab Delight
Total time: 45 min
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

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

Scale

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

Instructions

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.
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.
Form the Roux: Whisk in the flour with the sautéed shallots until they are fully integrated and the mixture starts to turn golden.
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.
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.
Add Crabmeat: Mix in the crabmeat and let the soup cook at a low simmer for about 8 more minutes, stirring occasionally.
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.
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.