Cream of Crab Soup

C was gone for a week on business. While he was enjoying meals at Babbo, Le Bernadin and Bagatelle, not to mention a couple days at The Cloister at Sea Island, we had seafood week.  We had lobster carbonara, trout, crab melts and slow baked salmon.  But the best night was the one we celebrated my mom's birthday.  I would usually get the crab meat for cooking from them, so I would know it was fresh picked, but that didn't seem quite right to do for her birthday.  The Costco crab worked great, though it wasn't quite as tasty as the Texas blue crab that we pick.  This recipe is adapted from Old Bay.

Cream of Crab Soup

¼ cup butter
1 small onion, coarsely chopped
¼ cup flour
4 cups half-and-half
1 tablespoon Old Bay Seasoning
½ teaspoon parsley
1 pound lump crabmeat
3 tablespoons dry sherry

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in the sherry. Heat for 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

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