- 2 hard-cooked eggs, optional
- 3 tablespoons butter
- 1 scallion including green top, minced
- 1 rib celery, minced
- 2 tablespoons flour
- 2 cups Fish Stock, or bottled clam juice
- 2 cups milk
- 2 cups heavy cream
- 1 1/2 pounds lump crabmeat, picked free of shell
- 1/4 cup dry sherry
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 teaspoon paprika
- 6 thin slices lemon
How to make this recipe
- If using the eggs, separate the yolks from the whites and save the whites for another use. Press the yolks through a sieve and reserve.
- In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring.
- Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer. Ladle into bowls and top each serving with a pinch of paprika and a lemon slice.
This creamy soup is perfectly contrasted with the dry, slightly nutty taste of a Fino or Manzanilla sherry from Spain. An alternative is a rich Chardonnay, such as a Meursault from France's Burgundy region.