She-Crab Soup

• Seafood

  • 3 cups Seafood stock

• Produce

  • 2 cloves Garlic
  • 2 tbsp Parsley, fresh
  • 1/4 cup Sweet onion

• Condiments

  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Kosher salt
  • 1 tsp Mace, ground
  • 1 tsp Old bay seasoning

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 cups Heavy whipping cream

• Beer, Wine & Liquor

  • 1/4 cup Sherry

• Other

  • 1 pound blue crab meat or jumbo lump crabmeat, picked free of shells and divided

Found on pauladeenmagazine.com

Ingredients

• ½ cup unsalted butter
• ¼ cup minced sweet onion
• 2 cloves garlic, minced
• ½ cup all-purpose flour
• 3 cups seafood stock
• 2 cups heavy whipping cream
• 1 pound blue crab meat or jumbo lump crabmeat, picked free of shells and divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground mace
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• ¼ cup sherry
• 2 tablespoons chopped fresh parsley

Directions

• In a large Dutch oven, melt butter over medium-high heat; add onion and garlic, and cook, stirring occasionally, for 5 minutes or until tender. Whisk in flour, and cook for 1 minute. Whisk in stock, and bring to boil. Reduce heat to medium, and cook, whisking occasionally, until thickened. Stir in cream, half of crab, 1 teaspoon salt, and next 3 ingredients; cook until heated through. In a medium bowl, gently stir together sherry, parsley, remaining crab, and remaining 1 teaspoon salt. Ladle soup into serving bowls, and top with crab mixture.