She Crab Soup

Ingredients

1/4 Cup Butter

1/4 Cup Onion minced

30 grams AP Flour

3 Cups Seafood Stock

2 cups Heavy Cream

1/2 tsp Worcestershire Sauce

1/2 tsp Lemon Zest

1/2 tsp Mace or Nutmeg

1 tsp Old Bay Seasoning

1/4 tsp Cayenne Pepper

1 1/2 tsp salt divided

1 lb Lump Crab Meat divided

1/2 Cup Crab Roe

1/4 Cup Dry Sherry

Recipe

Melt butter of medium heat in large stock pot. Cook onion until soft (about 3-5 mins)

Add flour and blend to make roux.Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins).

Stir small amount of hot roux into cream to temper.Add cream and bring to a light boil.Reduce heat to low. Add next 5 ingredients (Worcestershire Sauce, lemon zest, mace or nutmeg, Old Bay Seasoning, cayenne pepper) 1 tsp of salt, and ½ of the crab and the crab roe. Simmer 5 mins.Combine remaining crab meat, salt, and sherry in a small bowl.  Divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl. Sprinkle Dry Sherry on top to serve.