Carolina blue crab can be prepared hundreds of ways, but it will never taste better than it does in this classic appetizer.
Photo by Gwénaël Le Vot
SERVES 6–8
4 tablespoons butter
4 tablespoons all-purpose flour
2 shallots, small diced
1 stalk celery, small diced
2 cloves garlic, minced
Kosher salt
Fresh ground black pepper
Pinch, nutmeg
1 quart (4 cups) half-and-half
1 pint (2 cups) heavy cream
1 cup clam juice (more if needed to thin mixture)
½ cup sherry, divided
1 tablespoon fresh chopped dill
½ tablespoon Worcestershire sauce
1 teaspoon pepper sauce
1 pound lump crabmeat, divided
Fresh chopped chives, for garnish
In a Dutch oven over medium heat, melt butter. Stir in flour with a flat whisk until mixture resembles wet sand. Add shallots, celery, garlic, salt, pepper and nutmeg. Continue to cook and stir for 3 to 4 minutes. Gradually whisk in half-and-half until the mixture is smooth, then stir in heavy cream and crab juice. Bring to a simmer. Pour in half of the sherry, then add dill, Worcestershire sauce and pepper sauce. Stir, cover and simmer until soup is reduced by one-third, about 30 minutes. Add ¾ pound crabmeat and simmer for an additional 10 minutes. If soup is too thick, add more clam juice until you achieve the desired consistency.
To serve, ladle soup into bowls and divide the remaining crabmeat on top. Garnish with chives and finish with a drizzle of the remaining sherry.
Chef’s tip
Making a light roux. The main thing to remember when making a roux—butter and flour—is to stir it constantly. A flat whisk is the best tool for this task. Constantly whisking the mixture will not allow it to burn or turn brown. This process only takes about 3–4 minutes, depending on how high your stove temperature is set. Do not turn your back on this process as it requires your constant attention!
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