SHE-CRAB SOUP
Makes: 4 servings
1 cups whole milk or half-and-half
1 cup heavy cream
teaspoon hot sauce, such as Tabasco, plus more for serving
1 small yellow onion
2 stalks celery
4 cloves garlic
medium lemon
1 pound lump crabmeat
5 sprigs fresh parsley, for serving (optional) 4 tablespoons (½ stick) unsalted butter 1 teaspoon kosher salt teaspoon ground white pepper teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 (8-ounce) bottle clam juice, divided 2 tablespoons dry sherry, plus more for serving
1. Place 1 cups whole milk or half-and-half, 1 cup heavy cream and teaspoon hot sauce in a large measuring cup or medium bowl and let sit at room temperature while you prepare the remaining ingredients.
2. Prepare the following, adding each to same medium bowl as you complete it: Grate 1 small yellow onion on large holes of a box grater (about cup). Finely chop 2 celery stalks (about 1 cup). Mince 4 garlic cloves.
3. Prepare the following, keeping each separate as you complete it: Finely grate the
zest of medium lemon until you have teaspoon zest. Gently pick through 1 pound lump crabmeat to remove any shells or cartilage. Reserve 4 ounces (about 1 cup) of the crab for serving. Pick the leaves from 5 fresh parsley sprigs and coarsely chop if desired (1 tablespoon).
4. Melt 4 tablespoons unsalted butter in a Dutch oven over medium-low heat. Add the onion mixture, 1 teaspoon kosher salt,
teaspoon ground white pepper and teaspoon ground nutmeg. Cook until the onion is softened but not browned, about 5 minutes.
5. Add 3 tablespoons all-purpose flour and cook, stirring constantly, until flour coats vegetables, is cooked but not browned, and starts to leave a film on bottom of pot, about 2 minutes. Add cup clam juice and cook, scraping any browned bits from the bottom of the pan, until the liquid evaporates, about 2 minutes.
6. Add the remaining cup clam juice, milk mixture and crab. Bring to a simmer and cook, whisking often, until thickened, about 10 minutes. Remove the pot from the heat. Add the lemon zest and 2 tablespoons dry sherry and stir to combine. Taste and season with more kosher salt or white pepper as needed.
7. Divide reserved 4 ounces crab meat between 4 bowls, then ladle the warm soup on top. Garnish with the parsley and serve with more dry sherry or hot sauce if desired.