A creamy crab soup with hints of bacon. Super delicious!
Course:
Soup
Cuisine:
American
Servings: 6 bowls
Author: Rex
-
1/2
pound
bacon
-
1
pound
Jumbo Lump or Lump Crab
-
1
stalk celery
diced
-
1
small yellow onion
diced
-
2
quarts
heavy whipping cream
-
3
tbs
flour
-
1
tbs
sherry
-
1
tbs
fresh parsley
-
3
tsp
Old Bay Seasoning
-
2
bay leaves
-
1/4
tsp
black pepper
-
1/8
tsp
white pepper
-
Pinch
cayenne pepper
-
Salt to taste
-
Slice 1/2 pound of smokey bacon and cook it in a heavy duty pot until crispy.
-
Once cooked remove and set aside. Then add the chopped onions and celery. Cook for 5-8 minutes or until the onions are translucent.
-
Once the onions are cooked, add the flour to create a roux. Cook until you get a medium brown roux.
-
Then add the heavy cream and spices. Bring to a simmer and allow the cream to thicken. Once the cream thickens, add the sherry.
-
Finally add the lump crab meat and bacon. Taste and season with salt if needed. Bacon can be very salty so wait to add salt till the end.
-
Lightly stir so that the meat does not break up. Simmer for 5 mins to heat the crab meat and serve.