Cream Of Crab Soup With Sherry Recipe

Cream of crab soup with sherry is a dish that feels like the ocean in a bowl, offering rich, velvety textures and an indulgent flavor profile. Think of it as the ultimate comfort food, bringing together the delicate sweetness of fresh crab with the warmth and depth of a creamy broth, topped off by the subtle complexity of sherry. It’s the kind of soup that makes you want to curl up in front of a fireplace, savoring every spoonful.

Whether you’re hosting a special dinner, making a luxurious weeknight meal, or preparing for a festive gathering, this soup will elevate the experience. And the best part? It’s deceptively simple to make, yet delivers a restaurant-worthy result that will have your guests asking for the recipe.

In this guide, I’ll walk you through the key ingredients, step-by-step cooking instructions, and some expert tips to ensure you get the perfect bowl every time. I’ll also offer variations so you can adjust the recipe to your preferences or based on what you have in your pantry. So let’s dive into the world of creamy, crabby goodness with a splash of sherry!

This is a classic recipe that combines fresh crab meat with a rich, creamy base and the warmth of sherry. The sherry adds a subtle depth of flavor that transforms the soup into something truly special. Below is a detailed recipe for making this indulgent soup.

Ingredients Needed

For this recipe, you’ll need the following ingredients to create the perfect cream of crab soup with sherry:

Crab Meat: About 1 pound of fresh, lump crab meat. It’s essential to use high-quality crab meat, preferably fresh, but if that’s not available, canned or frozen crab meat will work too. Ensure it’s well-drained and free of shells.
Butter: 2 tablespoons of unsalted butter, which is essential for starting the soup’s base and giving it that silky texture.
Onion: 1 small onion, finely chopped. The onion gives the soup a savory, aromatic foundation.
Celery: 1-2 stalks of celery, finely chopped. Celery adds a subtle crispness and enhances the overall freshness of the dish.
Garlic: 2 cloves of garlic, minced. Garlic adds depth to the flavor and a fragrant undertone.
Flour: 2 tablespoons of all-purpose flour to thicken the soup. You’ll use this to create a roux, which will give the soup that perfect creamy consistency.
Chicken Broth: 2 cups of low-sodium chicken broth or seafood stock for a light and flavorful liquid base.
Heavy Cream: 1 cup of heavy cream for that luscious, creamy texture.
Sherry: 1/4 cup of dry sherry. This is what gives the soup its signature flavor, imparting a warm, slightly nutty, and slightly sweet finish.
Old Bay Seasoning: 1 teaspoon (or to taste). This is a must for adding that quintessential Chesapeake Bay flavor, especially if you want your soup to have that true East Coast crab soup vibe.
Salt and Pepper: To taste, these will balance out the flavors and help bring everything together.
Fresh Parsley: Finely chopped, for garnish. A sprinkle of fresh parsley adds color and a touch of freshness.
Lemon Juice: A squeeze of fresh lemon juice to add brightness and contrast the richness of the cream.

Cooking Instructions

Now, let’s get into the step-by-step process of making this delightful soup:

Prepare The Ingredients

Before you begin cooking, make sure all your ingredients are ready. Chop the onion, celery, and garlic. If you’re using fresh crab, make sure it’s picked over for any shell pieces and drained well. Set all your ingredients aside in bowls for easy access as you cook.
Cook The Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, and garlic. Stir frequently and cook for 5-7 minutes, until the vegetables are soft and the onions are translucent. The goal here is to build a flavorful base for your soup.
Make The Roux

Sprinkle the flour over the cooked vegetables and stir to combine. Cook this roux for another 2-3 minutes, stirring constantly, to remove the raw flour taste. You’ll notice the mixture thickening slightly.
Add The Broth And Cream

Gradually pour in the chicken broth, stirring continuously to prevent lumps. Once the broth is fully incorporated, add the heavy cream and bring the soup to a gentle simmer. Keep stirring occasionally, allowing it to cook for about 5 minutes, until the soup thickens to a nice creamy consistency.
Add The Crab And Sherry

Gently fold in the crab meat, making sure it’s evenly distributed throughout the soup. Pour in the sherry, stirring to combine. Let the soup simmer for an additional 3-5 minutes, allowing the crab to heat through and the sherry to infuse its flavor into the broth.
Season The Soup

Add the Old Bay seasoning, salt, and pepper to taste. Give the soup a good stir and taste it, adjusting the seasoning as necessary. If you prefer a more pronounced sherry flavor, feel free to add a bit more at this stage.
Finish And Serve

Once everything is well combined and the soup has simmered long enough to allow the flavors to meld together, remove it from the heat. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and a squeeze of lemon juice for an extra layer of brightness.

Ingredient Insights

Crab Meat: Fresh crab meat is the star of the show, so its quality is essential. You’ll want to look for sweet, tender crab meat with a firm texture. Lump crab meat is ideal because it holds together well and gives the soup a satisfying bite. If you can’t find fresh crab, don’t worry-canned or frozen crab can be used as a substitute, though fresh will always yield the best results.
Sherry: Sherry is a fortified wine that adds an elegant layer of flavor to the soup. It’s often used in cooking for its ability to enhance both savory and sweet notes in dishes. You’ll want to use dry sherry for this soup (not sweet sherry) to maintain the balance of flavors. The alcohol cooks off during the simmering, leaving behind a mild, nutty depth.
Old Bay Seasoning: This iconic blend of spices is a must if you want to achieve that classic Maryland-style crab soup. It contains paprika, celery salt, black pepper, crushed red pepper flakes, and more. It’s the perfect complement to the crab and adds a distinctive coastal flavor.

Expert Tips

Strain the Soup for Extra Smoothness: If you prefer a super smooth texture, you can strain the soup after simmering it. This will remove any lumps from the flour or any bits of crab shell that may have been missed. It’s an extra step, but it results in an ultra-luxurious texture.
Don’t Overcook the Crab: Crab meat is delicate, so avoid cooking it for too long. It only needs to be heated through in the soup. Overcooking can cause it to become rubbery.
Customize the Thickness: If you want a thicker soup, let it simmer for a bit longer to allow the liquid to reduce. For a thinner consistency, you can add a little extra broth or cream, depending on your preference.
Use Fresh Parsley and Lemon for Garnish: Fresh parsley adds a pop of color and a fresh note that balances the richness of the soup. A squeeze of lemon juice at the end will cut through the creamy texture and add a refreshing tang.

Recipe Variations

This recipe is quite versatile and can be adapted in several ways:

Spicy Version: Add a dash of cayenne pepper or a chopped jalapeño for a bit of heat. It pairs wonderfully with the sweetness of the crab.
Vegetarian Version: If you’re not a fan of crab or want a vegetarian option, you can replace the crab with sautéed mushrooms for an earthy twist. Just make sure to add a bit more seasoning to enhance the flavor.
Coconut Cream Twist: For a slightly tropical flair, replace half of the heavy cream with coconut cream. It will add a subtle sweetness and a silky smooth texture.

Final Words

Cream of crab soup with sherry is one of those dishes that feels timeless. It’s a perfect blend of sophistication and comfort, with just the right balance of richness and depth. The key to success here lies in the quality of ingredients-fresh crab, a good dry sherry, and patience while the flavors come together.

Whether you’re serving it as a starter at a fancy dinner party or enjoying it on a cozy evening at home, this soup never fails to impress. It’s simple enough for weeknight cooking but elegant enough for special occasions. You can tweak the recipe to suit your taste, and it’ll always be a hit.

Cream Of Crab Soup With Sherry Recipe