Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 carrot diced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup cooked crab meat, shredded
- 1/4 cup dry sherry
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrot. Sauté until the vegetables have softened, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for another 2 minutes.
- Gradually add the seafood stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Stir in the heavy cream and sherry. Allow it to cook for an additional 10 minutes on low heat, stirring occasionally.
- Add the crab meat and season with salt and pepper to taste. Let it warm through for about 5 minutes.
- Serve hot, garnished with chopped parsley.
- Prep Time: 15
- Cook Time: 30