Ingredients:

  • 1.5 lbs (680g) crab bodies and/or shells (from cooked crabs – steamed or roasted)
  • 8 cups (1.9 liters) water
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 2 celery stalks, roughly chopped (about ½ cup)
  • 1 carrot, roughly chopped (about ½ cup)
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • ½ teaspoon dried thyme
  • 4 tablespoons (56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 1 cup (240ml) dry sherry (or dry white wine)
  • 4 cups (950ml) crab stock (from above)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon white pepper (or to taste)
  • 8 oz (225g) cooked crab meat, picked over for shells (lump or claw meat)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Make the Crab Stock: In a large stockpot, combine crab bodies/shells, water, onion, celery, carrot, garlic, bay leaf, peppercorns, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
  2. Strain the Stock: Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Reserve the crab stock.
  3. Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 2-3 minutes until a light golden brown roux forms. Visual cue: The roux should smell nutty and be the colour of digestive biscuits.
  4. Deglaze and Simmer: Gradually whisk in the sherry (or white wine), scraping up any browned bits from the bottom of the pan. Cook for 1 minute. Gradually whisk in the crab stock, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  5. Finish the Soup: Stir in heavy cream, Worcestershire sauce, salt, and white pepper. Heat gently until warmed through, but do not boil.
  6. Add the Crab: Gently stir in the cooked crab meat. Cook just until heated through (about 2 minutes). Important: Don’t overcook the crab or it will become rubbery.
  7. Serve: Ladle soup into bowls and garnish with fresh parsley. Serve with lemon wedges, if desired.