Cream of Crab Soup

  • 1 stick butter

  • 2 lg sweet onions, diced

  • 2 tsp Worcestershire sauce

  • 2 tsp salt

  • Black pepper

  • 2 bay leaves

  • 1 tsp savory

  • Cayenne pepper, to taste

  • ½ cups flour

  • ½ cups sherry

  • 15 oz clam juice

  • 2.5 cups heavy cream

  • 1 tsp lemon juice (add at very end, to taste)

  • 2 pounds crab meat, picked over

  • Fresh parsley, minced



Melt butter in large stock pot over medium heat. Sauté the onion until tender.


Add Worcestershire sauce, bay leaves, some salt, black pepper, savory and cayenne. Sauté another 2-3 minutes


Whisk in flour and cook, stirring continuously for about 2 minutes~ do not let flour brown. Deglaze with sherry~ whisking continuously.


Stir in half the clam juice and blend until smooth, then add in remaining calm juice and cream. Bring to a boil, then lower heat and cover. Let simmer 20 minutes~ stirring occasionally, until thickened slightly.


Remove bay leaf from soup and blend with a stick blender until smooth.


Adjust seasonings.


To serve, place crab in bottom of bowl; top with soup. Garnish with fresh parsley and serve with crackers.


Serves 24 bowls


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