My Maryland Cream of Crab Soup
Smooth and creamy. It's all about the crab! Horror - do not add corn or green onion or green pepper. Do not add beef stock, Texas Pete, Cajun spices - maybe just a dash of Tabasco - that's for the whole pot. If you add any of the above then it is not Maryland Crab Soup - In my eyes.
- 1 lb. lump crab meat (gently picked through)
- 1 pint half and half
- 1 pint cream
- 2 cup chicken stock
- 3/4 stick butter (don't think about it, just do it)
- 1/2 cup flour
- 1 tbsp olive oil
- 1 small onion, diced finely, very finely
- 1 stalk celery. diced finely, again, very finely
- 1 tsp. Old Bay to sprinkle on top if desired.
- Salt and Tabasco to taste
- 2 tsp parsley, finely chopped
- Dry Sherry, if desired (served at the table to add about 1 tsp per person)
Adapted from southlouisianacuisine.blogspot.com
Saute the finely chopped onion and celery in the butter and a tablespoon of olive oil to keep the butter from burning. (You really do not want people to even know the onion and celery are there so saute the vegetables for about five minutes. Make a light roux with the butter and flour with the onions and celery. Stir continuously in a large heavy pot on low heat, until smooth and flour taste is cooked out. (about 5 minutes) Slowly add chicken stock. half and half and milk and stir slowly till thick. Temporarily remove from the heat and add salt to taste. Gently add crab meat, and cook on low heat until thoroughly heated through, but do not boil at this point. Top each bowl with a teaspoon of sherry, if you like, and a sprinkle of old bay, before serving, if desired. Soup should be thick and creamy. A big delicious crabby hug!