Creamy Crab and Sherry Soup

    (55)
    1 hour

    This soup is incredibly indulgent. Crab meat is simmered in a creamy soup base, then garnished with sherry and chives before serving. Enjoy for lunch or dinner.


    36 people made this

    Ingredients
    Serves: 8 

    • 75g butter
    • 5 tablespoons plain flour
    • 1 small onion, grated
    • 1 stick celery, grated
    • 2 cloves garlic, finely chopped
    • salt and pepper to taste
    • 2 litres single cream
    • 475ml double cream
    • 250ml chicken stock
    • 1 teaspoon hot pepper sauce
    • 2 teaspoons Worcestershire sauce
    • 2 tablespoons chopped fresh dill
    • 450g lump crab meat
    • 2 tablespoons chopped fresh chives
    • 125ml sherry wine

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large stock pot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
    2. Gradually whisk in the single cream so that no lumps form. Stir in chicken stock and double cream. Bring to a simmer and pour in half of the sherry. Season with dill, Worcestershire sauce and hot pepper sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crab meat and simmer for another 10 minutes.
    3. Ladle soup into bowls and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (50)

    by
    93

    I live in Virginia and they serve a She-Crab soup here in the restraunts and this recipe is very close to the ones I have had, but I did add the old bay seasoning and served it with buttered french bread.  -  14 Nov 2006  (Review from Allrecipes US | Canada)

    by
    44

    I picked up 2 live crabs along with all the rest of the ingredients and was serving this along with Shrimp Creole for a Fat Tuesday celebration. I took the shrimp shells, left over onion after grating it, piece of celery, water and cooked the crabs resulting in a nice seafood broth which I used instead of chicken stock. The crabs turned out to be girls so I took their eggs, mashed them up and added them to the soup for more flavor and saved a pinch to serve on top as a garnish. RAVE reviews from my dinner guests. Will definately make this again!  -  25 Feb 2009  (Review from Allrecipes US | Canada)

    by
    43

    I really liked this recipe. Just what I was looking for. Used Old Bay, added some fresh squeezed lemon, and it was perfect for New Years Eve dinner. Will use this recipe again, and again...  -  09 Jan 2007  (Review from Allrecipes US | Canada)

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