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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving: 4-6 servings
- 3 tbsp. butter
- half of one onion chopped
- 2 stalks celery chopped
- Kosher salt (to your liking)
- Ground black pepper (to your liking)
- 1 tsp. Old Bay seasoning
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 3 tbsp. flour
- 4 c. fish stock (or low-sodium vegetable broth)
- 1 c. dry white wine
- 1 bay leaf
- 1/2 c. heavy cream
- 1 lb. lump crab meat
- Freshly chopped parsley (for garnish)
Finely chop onion and celery. I put it in a hand blender for ease and time cuts! The one I have also has an immersion blender, it’s amazing! Shop here. In dutch oven or large pot, heat butter over medium. Add onion and celery and cook until soft, about 5 minutes.
Season with salt, pepper, and Old Bay. Then, stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, for ~2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
Pour in seafood stock and wine, then stir in the bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
Remove bay leaf and puree soup with an immersion blender on high until very smooth. If using a dutch oven, pour into a tall bowl to puree to avoid a mess! Return to medium low heat and stir in heavy cream and half of the crab meat. Cook about 5 minutes.
Top each bowl with a garnish of remaining crab meat and parsley.
- While fish stock is preferable, you can use vegetable broth.
- If you don’t have an immersion blender (I recommend this one) you can use a regular blender.