Strangely enough, I don’t care for cream-based soups. Keep all your chowders, and cream of mushrooms – I’m a tomato in my soup kinda gal. Jon, my husband, however – LOVES all creamy soups. And, cream of crab is right at the top of his list! The sweet cream and the crab are just perfect together, the flavors mingling and playing off each other.
It’s a quick and easy dinner to make too, which is why I love it – a light roux, a quick saute of some celery and onions, then adding the liquids and thickening. I like to add the crab in the last few minutes of cooking time. You want the meat to remain in chunks, and not disintegrate. Don’t sweat it if it does though, it will still be delicious!
I usually do not tend to think of soups as elegant dining – but cream of crab definitely is. It’s heavier and filling, so it would be great for dinner served with a green salad. But, served in a cup and saucer it makes an impressive first course. The sherry on top is optional, but I really like the sharp bite it lends to the creamy soup. Enjoy!
Cream of Crab Soup
2 tbsp butter
2 tbsp flour
2 stalks celery, finely chopped
1 shallot, minced
2 cups heavy cream
2 cups milk
1 lb crab meat, picked clean for shells
fresh ground black pepper
Sherry, for drizzling
Melt the butter in a large saucepan over medium-high heat. Add the celery and shallot, and cook for a couple of minutes until translucent.
Add the flour, and cook for another couple of minutes.
Add the cream and milk and bring to a simmer, stirring constantly until soup thickens. Once thickened, add the crab meat and reduce to low heat. Cover and let cook for about 5 minutes. Season with salt and pepper to taste. Ladle into bowls or cups, and drizzle with sherry if desired.