Ingredients
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5 tablespoons unsalted butter
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5 tablespoons all-purpose flour
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1 small white onion, grated
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1 stalk celery, grated
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2 cloves garlic, minced
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salt and pepper to taste
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2 quarts half-and-half
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1 pint heavy cream
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1 cup chicken broth
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½ cup sherry, divided
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2 tablespoons chopped fresh dill
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2 teaspoons Worcestershire sauce
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1 teaspoon hot pepper sauce
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1 pound lump crabmeat
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2 tablespoons chopped fresh chives, for garnish
Directions
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Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste. Cook, stirring for about 3 minutes. Add onion, celery, and garlic. Season with salt and pepper. Continue to cook, stirring for about 4 minutes.
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Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth. Bring to a simmer. Add 1/4 cup sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat and simmer for 10 more minutes.
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Ladle soup into bowls. Top each serving with a splash of remaining 1/4 cup sherry and garnish with chives.
Nutrition Facts (per serving)
| 677 | Calories |
| 58g | Fat |
| 20g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 677 | |
| % Daily Value * | |
| Total Fat 58g | 74% |
| Saturated Fat 36g | 178% |
| Cholesterol 240mg | 80% |
| Sodium 485mg | 21% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 21g | 42% |
| Vitamin C 7mg | 8% |
| Calcium 362mg | 28% |
| Iron 1mg | 7% |
| Potassium 637mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
