Summary
This rich and creamy soup punctuated with dry sherry is similar to bisque except for those sweet chunks of lump crab meat. It’s a staple of natives of South Carolina’s coast and one example of celebrated Chef Mario Batali’s new cookbook, The Big American Cookbook, featuring 250 recipes from all corners of the country.
Stay with the Southern theme and start off with this Bourbon cocktail recipe.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- ¼ cup all-purpose flour
- 1 cup brown chicken stock
- 2 tablespoons Worcestershire sauce
- 3 cups milk
- 2 cups picked crab meat (about 1 pound), any mix of lump, jumbo lump, or back fin
- 3 tablespoons dry sherry
- 2 tablespoons crab roe, or 2 hard-boiled egg yolks, grated, for garnish
- paprika for garnish