Signature Charleston Cream of Crab Soup
Ingredients
- 1 tablespoon butter
- ½ yellow onion, roughly chopped
- 1 celery rib, roughly chopped
- ½ carrot, roughly chopped
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 1 bay leaf
- ⅜ cup (6 tablespoons) all-purpose flour
- 4 cups shrimp stock (or crab, fish, or chicken stock)
- ½ cup heavy cream
- ½ pound crab claw meat
- ½ teaspoon ground mace
- ¼ cup dry sherry
- ¾ teaspoon Tabasco® sauce
- 1½ teaspoons sugar
Instructions
- Pulse the onion, celery, and carrot in a food processor until finely chopped.
- Melt the butter in a large stockpot or Dutch oven over medium heat.
- Add the vegetables, bay leaf, salt, and white pepper. Cook until softened, about 5 minutes.
- Stir in the flour and cook for 2 to 3 minutes to form a roux.
- Gradually whisk in the stock until smooth.
- Simmer, stirring frequently, until the soup begins to thicken.
- Stir in the cream, crab meat, ground mace, sherry, Tabasco, and sugar.
- Simmer for 5 to 10 minutes.
- Remove the bay leaf and adjust the seasoning to taste.
- Serve hot.
Notes
- For the best flavor, prepare the soup one day ahead and gently reheat before serving.
