A creamy crab soup with hints of bacon. Super delicious!
Servings: 6 bowls
- 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.