Maryland style cream of crab soup

Happy Birthday to Big Bad Dad!

I’m making him one of his favorite soups, Maryland style cream of crab soup. We fell in love with this soup when we visited my sister in Maryland several years ago for her wedding. It’s especially wonderful due to the sherry. Crab and cream is great, but it’s the sherry that’s the kicker.

I’m also serving some sort of pie – whatever looks good at Costco the day I go shopping. We’re leaving the next day for a long camping trip, so I don’t have time to make anything since I’m preparing for the trip.

Maryland Cream of Crab Soup
Yield: 4 Servings

Ingredients:

1 Tbsp butter
1 sm onion, chopped
2 whole cloves
1 lg bay leaf
1 Tbsp all-purpose flour
2 c milk
1 c whipping cream
1/8 tsp ground nutmeg
1/8 t cayenne pepper (or more)
1/2 lb fresh crabmeat, picked over
8 oz clam juice
1/4 c dry sherry
1/4 c chopped fresh chives or green onions

Directions:

Melt butter in heavy large saucepan over medium heat.
Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes.
Sprinkle with flour and stir 1 minute.
Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper.
Reduce heat to med-low. Simmer until slightly thickened, about 15 minutes.
Strain soup into bowl, pressing on solids to release liquid.
Return liquid to same saucepan.
Add crabmeat, clam juice, and sherry.
Simmer until thickened, about 15 minutes (do not boil).
Season with additional cayenne pepper, if desired, and salt and pepper.
Ladle soup into bowls; garnish with chives.