Ingredients
¼cupbutter
¼cuponion,minced
¼cupflour
3cupseafood stock
2cupheavy cream,set out for a few minutes to prevent curdling when added to hot stock
½tspworcestershire
½tsplemon zest
½tspmace,nutmeg can be substituted
1tspOld Bay Seasoning
¼tspcayenne pepper
1½tspsalt,divided
1lblump crab meat,picked through and divided
¼cupdry sherry
Preparation
Melt butter of medium heat in large stock pot. Cook onion until soft.
Add flour and blend to make roux.
Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened.
Stir small amount of hot roux into cream to temper.
Add cream and bring to a boil.
Reduce heat to low. Add next 5 ingredients, 1 teaspoon of salt, and half of the crab. Simmer 5 minutes.
Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.
