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Export 12 ingredients for grocery delivery
Step 1
Melt butter of medium heat in large stock pot. Cook onion until soft (about 3-5 mins)
Step 2
Add flour and blend to make roux.
Step 3
Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins)
Step 4
Stir small amount of hot roux into cream to temper.
Step 5
Add cream and bring to a light boil.
Step 6
Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
Step 7
Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.