She-Crab Soup
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 yellow or white onion, chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more
- 3 tablespoons all-purpose flour
- 1/2 cup sherry
- 3 cups seafood stock or clam juice
- 1 1/2 teaspoons smoked paprika, plus more for serving
- 1 teaspoon Old Bay seasoning
- 2 small bay leaves
- 2 cups heavy cream
- 1/2 teaspoon hot sauce, such as Tabasco, plus more for serving
- 1 pound lump crabmeat, picked over, divided
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped chives
INSTRUCTIONS
- Place heavy cream and hot sauce in a large measuring cup or medium bowl and let sit at room temperature while you prepare the remaining ingredients.
- In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.
- Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened about 10 minutes.
- Add cream and half of the crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.
- Remove bay leaves. Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and additional hot sauce.
