Maryland weather isn’t known for it’s consistency. Last week we were all told to expect upwards of 10 inches of snow. Jokes were made about water, milk, toilet paper and bread. Thankfully it was just too warm here, so when the snow fell, it was just rain. Lots and lots of rain.
Although the sheer warning of snow led to the closing of the federal government, and among other business’, my office (YAY FREE DAY!!). With the day off, I wanted to make my daughter and husband something that would warm their bellies. But I’m not in to stews or chili as comfort food – so cream of crab it was.
Just like all recipes that I use crab in, I mix a cheaper crab meat throughout the soup so that crab flavor and texture permeates the entire dish, and then gently fold in lump crab meat towards the end. Every spoonful is full of tender vegetables and tons of crab meat wrapped in a silky broth.
When it’s freezing and blustery outside, it doesn’t get any better than cream of crab soup – except, when it doesn’t snow at all. That tickles my fancy almost as much.
Cream of Crab Soup
- 4 Tablespoons unsalted butter
- 1/4 cup diced celery
- 1/2 cup diced onion
- 2 Tablespoons flour
- 1 cup chicken broth
- 6 oz backfin crab meat
- 2 1/2 teaspoons Old Bay
- 1/4 teaspoon hot sauce
- 1/8 teaspoon celery salt
- 2 cups half and half
- 2 cups whole milk
- 12 oz lump crab meat
- 2 Tablespoons cream sherry
- 1 Tablespoons chopped parsley
- 1 Tablespoon fresh squeezed lemon juice
- salt and pepper
In a medium pot over medium heat, melt the butter. Add the celery and onion, season with salt and pepper, and cook until soft, about 5 minutes. Add in flour and whisk until you can’t see any white spots from the flour anymore. While whisking, add chicken broth.
Once this mixture begins to thicken, add the backfin meat, half and half, Old Bay, hot sauce, and celery salt. When the mixture returns to a simmer, cook for 5 minutes. Slowly add the half and half and milk. Simmer for another 2 minutes.
Gently fold in the lump crab meat and simmer for another 15 minutes, stirring gently occasionally. Turn the heat off and add the sherry, parsley and lemon. Taste and adjust with salt and pepper.
Resist the urge to eat it all by yourself while the others are occupied.
Oh, and make snow never come to the East Cost again. Please and thank you!