Description
Sumptuous “Creamy Crab Delight” whisks seafood enthusiasts into a Mediterranean coastal dream. Silky textures and delicate flavors blend seamlessly, promising an elegant dining experience you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Seafood Ingredient:
- 1 pound (454 grams) lump crabmeat
Aromatics and Seasonings:
- 2 large shallots
- 3–4 teaspoons Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice (optional)
- Chopped parsley (for garnish)
Dairy and Thickening Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup (240 milliliters) clam juice
- 1 cup (240 milliliters) 2% milk
- 2 cups (480 milliliters) heavy cream
Instructions
- Meticulously rinse the crabmeat under cool water in a fine-mesh strainer, gently pressing to eliminate excess moisture. Carefully inspect for any lingering shell fragments and set aside a small portion for garnishing.
- Melt butter in a spacious nonstick saucepan over gentle heat. Introduce finely diced shallots and sauté until they become translucent and aromatic.
- Integrate flour into the shallot mixture, whisking thoroughly until the ingredients marry and develop a light golden hue.
- Gradually stream in clam juice, milk, and heavy cream while continuously whisking to ensure a smooth, lump-free consistency. Elevate the heat to medium and allow the liquid to approach a gentle simmer, watching for tiny bubbles forming around the edges.
- Incorporate Old Bay seasoning, garlic powder, dry mustard, salt, and pepper. Let the mixture simmer briefly, allowing the flavors to meld and the liquid to slightly thicken.
- Fold in the prepared crabmeat, reducing heat to a low simmer. Allow the soup to gently cook, stirring periodically to prevent sticking and ensure even heating.
- Perform a taste test, adjusting seasonings as needed. Introduce dry sherry and a splash of lemon juice to brighten the overall flavor profile.
- Carefully portion the creamy soup into serving bowls. Embellish with reserved crabmeat, sprinkle fresh chopped parsley, and dust with an additional pinch of Old Bay seasoning for an elegant finish.
Notes
- Carefully select fresh, high-quality lump crabmeat to ensure the best flavor and texture of the soup.
- Rinsing and checking crabmeat helps remove any unwanted shells or debris, preventing an unpleasant dining experience.
- Creating a smooth roux is crucial for achieving the soup’s creamy consistency without lumps.
- Slowly adding liquids and whisking continuously prevents separation and ensures a silky, uniform base.
- Simmering the soup at the right temperature allows flavors to meld together while maintaining the delicate texture of the crabmeat.
- Finishing with sherry and a touch of lemon juice adds depth and brightness to the rich, creamy soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg