Charleston She-Crab Soup with Sherry

What you need

• 50 g (4 tbsp) butter
• 1 small onion, finely chopped
• 30 g (1/4 cup) all-purpose flour
• 750 ml (3 cups) seafood stock
• 250 ml (1 cup) whole milk
• 250 ml (1 cup) heavy cream
• 1/2 tsp ground mace, nutmeg works in a pinch
• 1/4 tsp cayenne pepper
• 1/2 tsp Worcestershire sauce
• 1/2 tsp lemon zest
• 1 tsp salt
• 450 g (1 lb) lump crab meat, picked over for shell; stir in 2 tbsp crab roe with the crab if you can find it
• 60 ml (1/4 cup) dry sherry

Method

Restated from the original video

1. 1

   Melt the butter in a heavy pot over medium heat.

2. 2

   Add the onion and cook until soft but not browned, 4-5 min.

3. 3

   Stir in the flour and cook, stirring, for 2 min, without letting it color.

4. 4

   Pour in the seafood stock a little at a time, whisking to keep it smooth.

5. 5

   Simmer over low heat until slightly thickened, about 5 min.

6. 6

   Whisk the milk and cream together in a bowl. Stir in a ladle of the hot stock, then pour the mixture back into the pot.

7. 7

   Add the mace, cayenne pepper, Worcestershire, lemon zest and salt.

8. 8

   Set aside about a third of the crab and stir the rest into the soup.

9. 9

   Warm the soup over low heat for 5-8 min, stirring, and do not let it boil.

10. 10

    Stir in 3 tbsp of the sherry and taste for salt.

11. 11

    Toss the reserved crab with the remaining 1 tbsp sherry.

12. 12

    Ladle the soup into warm bowls and top each with a spoonful of the sherried crab.

Imported from biscuitsandburlap.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.