Creamy Blue Crab Soup

I was born in Maryland, and as a result, there is one hard-shelled aquatic critter I can’t ever seem to get enough of… and that’s the beautiful blue crab.  This recipe is packed with flavor and richness from the cream, and is hands down my most requested dish for family get togethers and special occasions (both from those who hail from coastal MD, as well as those born and raised in hills of Kentucky).

1 pound blue crab meat
5 tablespoons butter
1 1/2 cup finely chopped onion
1 1/2 cup finely chopped celery
1 quart whole milk
1 quart half & half
1 quart heavy cream
1/4 cup cornstarch
3 tablespoons Worcestershire sauce
1/4 cup dry sherry
4 teaspoons Old Bay seasoning
1/2 teaspoon paprika
1 teaspoon sea salt
1 teaspoon Lawry’s Seasoned Salt
Black pepper (optional, to taste)
Fresh flat leaf parsley or chives (for garnish, optional)
 
Whether using fresh or frozen crab meat, pick through the meat, discarding all cartilage and shell pieces.  Additionally, if using frozen meat, drain well and pat dry with a paper towel.
 
In a large soup pot, melt the butter over medium heat.  Add the onion and celery and sauté until softened and translucent, 10 – 12 minutes.  Dissolve cornstarch into 1 cup of milk.  Add remaining milk to pot, stirring until just before boiling.  Stir the cornstarch mixture again to reincorporate any settling and stir in to the pot.
 
Add in Worcestershire sauce, dry sherry, and all additional seasonings, tasting to adjust salt and pepper according to preference.
 
Cook soup until thickened (about 20 minutes) while continuously stirring to prevent sticking.  Reduce heat to low setting, and add in crab meat, and cook until warmed through.  Serve with a garnish of fresh parsley.
 
Yield:  8 - 10 servings
Diets:  Gluten Free