Crab Cream Soup

This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore. It is an admittedly decadent soup. Please don't be tempted to substitute the half and half with milk. It doesn't work unless you add more butter and flour, which of course defeats the whole purpose of making it lighter. I promise it's worth it. If possible, use fresh off the boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It's not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip's, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.

3 Tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
sea salt
black pepper, freshly ground
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 Tbsp. tomato paste
3 Tbsp. all-purpose flour, unbleached
4 cups fish stock
1 cup dry white wine
1 bay leaf
½ cup heavy cream
1 lb lump crab meat

Garnish:
freshly chopped parsley

In a large, heavy pot over medium heat, melt butter. Add onion and celery, cooking until softened, about 5 minutes. Season with salt, pepper and Old Bay seasoning. Stir in minced garlic and tomato paste, cooking until the garlic is aromatic and the vegetables are well-coated, about 2 minutes.

Sprinkle flour over the vegetables, cooking until the flour is fully absorbed, about 1 minute.

Gradually pour in fish stock and white wine, adding the bay leaf. Reduce heat and simmer, allowing the liquid to reduce and flavours to blend, about 30 minutes, stirring occasionally.

Remove the bay leaf and use an immersion blender to purée the soup until smooth.

Return the pot to a medium-low heat and stir in heavy cream and half of the crab meat. Heat until just warmed through, about 5 minutes.

Serve the bisque in bowls, garnished with remaining crab meat and chopped parsley.

Cook's Notes:

• Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Lemon is really only necessary if not using the sherry.