3 tbsp unsalted butter
3 tbsp all-purpose flour
4 cups half and half
1 tsp Dijon mustard
1 tbsp Old Bay seasoning, plus more for serving
¼ tsp salt
⅛ tsp black pepper, freshly ground
2 tbsp dry sherry
½ lb lump crabmeat, picked over to remove any shells
chives, finely chopped, for garnish
lemon wedges, for serving, optional
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
Whisking constantly, gradually add half and half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently.
As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds until thickened. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.
If the soup is too thick, add water, little by little, to thin it out. Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Enjoy!
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