Cream Of Crab Soup Recipe with Sherry | Creamy Maryland Style Soup
A silky Maryland-style cream of crab soup enriched with a light roux, half-and-half, Old Bay, and a splash of dry sherry. Tender lump crab stays in big flakes while gentle heat keeps the soup velvety, not heavy.
Ingredients
Ingredients
- 1 pound lump or jumbo lump crab meat, picked over for shells
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or shellfish broth (low sodium)
- 2 cups half-and-half (or 1 cup heavy cream + 1 cup whole milk)
- 1 small shallot, finely minced (or 1/4 small onion)
- 1 rib celery, very finely diced
- 1 small garlic clove, minced
- 1–2 teaspoons Old Bay seasoning, to taste
- 1/4 teaspoon sweet paprika (optional)
- 1–2 tablespoons dry sherry, plus more to taste
- Kosher salt, to taste
- Freshly ground white or black pepper, to taste
- A pinch of cayenne (optional)
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish
- Crushed oyster crackers or buttered crostini, for serving
Instructions
Instructions
- Gently pick through the crab meat for shells and keep it chilled, trying not to break up the lumps.
- Melt the butter in a medium pot over medium heat, add the shallot and celery with a pinch of salt, and cook 4–5 minutes until translucent and fragrant.
- Stir in the garlic and cook about 30 seconds until aromatic.
- Sprinkle in the flour and cook, stirring constantly, 1–2 minutes until foamy and nutty but not browned to form a pale roux.
- Slowly whisk in the seafood stock to avoid lumps, bring to a gentle simmer, and cook 5–7 minutes until slightly thickened.
- Stir in Old Bay, paprika if using, a pinch of pepper, and cayenne if desired, then taste and adjust salt.
- Lower the heat to medium-low, stir in the half-and-half, and warm gently until steaming and slightly thickened, about 5 minutes, without boiling.
- Stir in 1 tablespoon dry sherry, taste, and add up to 1 more tablespoon if you want a more pronounced sherry note.
- Fold in the crab gently with a spatula to keep the lumps intact and warm 2–3 minutes until just heated through.
- Stir in lemon juice to brighten, then taste and adjust salt, pepper, and Old Bay as needed.
- Ladle into warm bowls, garnish with chives or parsley, add oyster crackers, and, if desired, finish with a tiny drizzle of sherry.
Notes
Keep heat moderate to prevent curdling and rubbery crab; do not boil after adding dairy. For a thicker chowder-style texture, increase flour to 4 tablespoons and simmer the stock base a bit longer. No-alcohol option: swap sherry with 2 tablespoons apple cider or white grape juice plus extra lemon. Store up to 3 days refrigerated and reheat gently over low heat, adding a splash of stock or milk if needed. Serve with oyster crackers or buttered crostini.