Welcome to a taste of the coast with this Coastal Cream of Crab Delight! This recipe brings the rich, savory flavors of crab to your table in a creamy, comforting soup that’s perfect for any occasion.
The star of this dish is the crab meat, bringing a sweet and delicate flavor that pairs beautifully with the creamy base. The half-and-half cream gives the soup its rich and velvety texture. Chicken broth adds depth, while the dry sherry introduces a subtle, sophisticated note. We start with butter for richness, and flour is used to create a roux that thickens the soup. The onion and celery are sautéed to add a savory backbone and aromatic depth. For seasoning, a pinch of cayenne pepper and ground black pepper bring a gentle heat, while salt enhances all the flavors. Fresh parsley and lemon juice are added at the end for brightness and freshness.
This soup pairs wonderfully with a crusty baguette or a slice of sourdough to soak up every last drop. Consider serving alongside a crisp green salad for a well-rounded meal. A light, chilled white wine like Sauvignon Blanc complements the seafood flavors beautifully.
Start by melting the butter in a large pot over medium heat. Once it's bubbling, toss in the onions and celery. Stir them around until they’re nice and soft — this should take about five minutes. You’ll know they’re ready when the onions turn translucent.
Next, sprinkle the flour over the veggies. Stir it in to form a roux, which is just a fancy way of saying you'll mix flour and fat to thicken the soup. Keep stirring for a good 2–3 minutes to cook off any raw flour taste.
Now, slowly whisk in the half-and-half and chicken broth. Pour gradually and keep whisking to avoid any lumps. It should start to look like a creamy base. Once that's smooth, add the dry sherry and let the soup simmer until it thickens slightly — about 5 minutes.
With your creamy base ready, gently fold in the crab meat. Season the soup with cayenne pepper, ground black pepper, and salt. Stir everything together and let it simmer for another 10 minutes. This gives the flavors time to meld beautifully.
Finally, remove the pot from heat and stir in the lemon juice and fresh parsley. These last touches add brightness and a fresh finish to your soup. Serve it hot, and if you like, garnish with a bit more parsley for a pop of color.
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