Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup lump crab meat
- 2 tablespoons sherry
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh herbs (parsley or chives) for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the seafood stock, bringing the mixture to a simmer.
- Stir in the heavy cream, sherry, and Worcestershire sauce, then add the crab meat.
- Season with salt and pepper to taste.
- Heat through without boiling.
- Serve hot, garnished with fresh herbs.
Notes
Serve with crusty bread or a fresh salad. Store leftovers in an airtight container for about 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg