Chesapeake Bay Creamy Crab Soup

Chesapeake Bay Creamy Crab Soup 

2 Tbs. butter
1/2 medium onion, coarsely chopped
1 large carrot, chopped
2 large celery sticks, chopped
2 Tbs. all-purpose flour
2 cups cream
2 tsp. Old Bay Seasoning
1/4 tsp. parsley flakes
1/2 lb. Chesapeake Bay lump blue crab meat
2 Tbs. dry sherry

 

Melt butter over medium heat in a large stockpot. Add onion, carrots, and celery. Stir and cook into a proper “mirepoix.”

Add the flour, Old Bay, and parsley. Whisk until blended. Gradually add the cream, gently whisking to incorporate. Bring to just barely a boil.
Stir in the crab meat. Reduce heat to a low simmer and cook for about 20 minutes, stirring occasionally. Stir in sherry and heat an additional 2-3 minutes, just before serving.

 

***Although the official Old Bay Seasoning concoction will remain forever clandestine, the best approximation for that familiar scent and flavor I could find is as follows:

·       2 Tbs. ground bay leaves

·       2 Tbs. celery salt

·       1 Tbs. dry mustard

·       2 tsp. ground black pepper

·       2 tsp. ground ginger

·       2 tsp. sweet paprika

·       1 tsp. ground white pepper

·       1 tsp. ground nutmeg

·       1 tsp. ground cloves

·       1 tsp. ground allspice

·       1/2 tsp. crushed red pepper flakes

·       1/2 tsp. ground mace

·       1/2 tsp. ground cardamom

 

Sweet. Savory. Aromatic.

Go CRAB crazy!