Ingredients:

  • 1 lb (450 g) crab shells
  • 4 cups (950 ml) water
  • 1 small onion, quartered
  • 2 cloves garlic, smashed
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) dry sherry
  • 1 cup (240 ml) heavy cream
  • 1 cup (150 g) lump crab meat, cooked and picked clean
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish

Instructions:

  1. In a large pot, combine crab shells, water, onion, garlic, celery, carrot, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes.
  2. Strain stock through a fine mesh strainer, discarding solids. Set aside.
  3. In the same pot, melt butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and sauté for another 1-2 minutes.
  4. Pour in the reserved crab stock and dry sherry. Bring to a gentle simmer for about 10 minutes to meld flavors.
  5. Reduce heat, then slowly stir in heavy cream. Use an immersion blender to puree the mixture until smooth (optional for texture).
  6. Fold in lump crab meat and season with salt and pepper. Heat through for another 5 minutes, stirring gently.
  7. Ladle into bowls and garnish with fresh chives or parsley.