Mustard Free She-Crab Soup

Total time50 min

Prep time15 min

Cook time35 min

4.5

(24)

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Ingredients

4 servings

4 tbsp unsalted butter
½ cup yellow onion, finely diced
2 stalks celery, finely diced
3 tbsp all-purpose flour
2 cups whole milk
1 ½ cups heavy cream
1 cup seafood stock juice or clam juice
1 lb lump blue crab meat, picked over for shells
2 oz crab roe (or hard-cooked egg yolk, finely crumbled, if roe is unavailable)
3 tbsp dry sherry, plus more for serving
1 tsp worcestershire sauce
¼ tsp ground mace
¼ tsp cayenne pepper
1 tsp salt, or to taste
¼ tsp white pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)
dry sherry, for serving (optional)

Instructions

1
Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes, until the mixture smells faintly nutty and no raw-flour patches remain.

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