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  • 1 small yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1 small carrot, finely diced
  • 4 ounces whole butter
  • 4 ounces all purpose flour
  • Splash Sherry
  • 1 pint heavy cream
  • 1 pint water
  • 2 pints whole milk
  • 1 1/2 teaspoons salt
  • Several dashes Tabasco
  • 1/4 pound crab roe
  • 1/2 pound jumbo lump (or backfin) crab meat (gently picked for cartilage)
  • 1 bunch fresh chives, finely diced
  • 3 scallions, finely diced
  • Fine Sherry


Adapted from


Step 1

In a large, heavy bottomed soup pot, saute the onions, carrot and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe, bring to a simmer then add the crab meat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives (and a splash of sherry if desired)


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