Ingredients:

  • 1 lb crab shells
  • 1 tbsp olive oil
  • 4 cups seafood stock
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 lb fresh jumbo lump crab meat
  • 4 tbsp unsalted butter
  • 1 cup yellow onion, finely minced
  • 1/2 cup celery, finely minced
  • 1/2 cup carrots, finely minced
  • 3 cloves garlic, grated
  • 3 tbsp all-purpose flour
  • 1/4 cup tomato paste
  • 1/2 cup dry sherry
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • 1.5 cups heavy cream
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh chives, chopped

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add crab shells and sauté for 5 minutes until toasted. Add seafood stock, peppercorns, and bay leaves. Simmer for 30 minutes, then strain through a fine-mesh sieve and reserve the fortified liquid.
  2. In a clean Dutch oven, melt butter over medium heat. Sauté the onion, celery, and carrots until translucent and soft, about 8 minutes.
  3. Stir in the grated garlic and cook for 1 minute. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to create a light roux. Stir in the tomato paste and cook for another minute.
  4. Deglaze the pan with 1/2 cup of the dry sherry, scraping the bottom to release any browned bits.
  5. Slowly whisk in the reserved fortified crab stock. Bring to a gentle simmer and cook for 15 minutes to allow the flavors to meld and the base to thicken.
  6. Use an immersion blender to process the soup base until completely smooth. Stir in the heavy cream, Old Bay seasoning, and smoked paprika.
  7. Add the jumbo lump crab meat. Simmer gently for 5 minutes (do not boil). Finish with fresh lemon juice.
  8. Ladle into bowls and garnish with fresh chives before serving.