Ingredients:

  • 1 tablespoon unsalted butter (15 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 1 teaspoon Old Bay seasoning (5 g)
  • 4 cups seafood stock (1 L)
  • 1 cup heavy cream (240 ml)
  • 1 cup fresh lump blue crab meat (150 g)
  • 1/4 cup dry sherry (60 ml)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, garlic, celery, and carrot; sauté until softened (about 5-7 minutes).
  2. Stir in Old Bay seasoning, cooking for an additional minute until fragrant.
  3. Pour in the seafood stock, stirring to combine, and bring to a gentle simmer.
  4. Simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in heavy cream and gently fold in the fresh lump crab meat.
  6. Carefully add dry sherry, then taste and adjust seasoning with salt and pepper as necessary.
  7. Ladle soup into bowls, garnishing with chopped parsley before serving.