Follow these steps for perfect results
lump crab meat
shelled
butter
unsalted
flour
all-purpose
whole milk
cream
heavy
mace
ground
celery salt
Worcestershire sauce
salt
to taste
pepper
to taste
sherry
dry
Melt butter in the top of a double boiler.
Blend in flour until smooth to create a roux.
Slowly add milk, stirring constantly to avoid lumps.
Slowly add cream, continuing to stir.
Add mace, celery salt, and Worcestershire sauce.
Gently fold in lump crab meat.
Taste and adjust seasoning with salt and pepper.
Warm sherry in a separate pitcher.
Serve soup in bowls and add sherry to taste.
Expert advice for the best results
Garnish with fresh parsley.
Serve with crusty bread for dipping.
Adjust sherry to taste preference.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl with a drizzle of sherry and a sprinkle of fresh parsley.
Serve hot as an appetizer or light meal.
Accompany with a side salad.
Complements the sherry in the soup.
Discover the story behind this recipe
A traditional dish in Lowcountry cuisine.
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