Cream of Crab Soup

Cream of Crab SoupA Crab Feast for Winter: Cream of Crab Soup


4 tbsp. unsalted butter
1 cup chopped yellow onion
⅓ cup flour
4 cups half & half
½ tbsp. Old Bay seasoning
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper, to taste
Dry sherry (optional)
Melt butter in a 4-qt. saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add flour and Old Bay, and cook for a further 3 minutes. Whisking constantly, add half & half; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add crab meat and cook an additional 1–2 minutes, until heated through. Season with salt and pepper and serve with a drizzling of dry sherry.


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