Thick, rich, creamy she-crab soup recipe

A thick, rich, and deliciously creamy bisque overloaded with succulent crab flavor, this easy she-crab soup recipe is a South Carolina classic you must try at home.

Ingredients

5 tbsp butter 5 tbsp all-purpose flour 1 small white onion, grated 1 stalk celery, grated 2 minced garlic cloves salt and pepper to taste 8 cups half-and-half cream 2 cups heavy cream 1 cup chicken broth 1/2 cup sherry wine 2 tbsp chopped fresh dill 2 tsp Worcestershire sauce 1 tsp hot pepper sauce 1 lb lump crabmeat 2 tbsp chopped fresh chives for serving

Instructions

Melt butter in a large stockpot over medium heat, then cook and stir in flour to make a smooth paste (about 3 minutes). Mix in onion, celery, and garlic, and season with salt and pepper. Continue to cook and stir for about 4 minutes. Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth and bring to a simmer, then pour in 1/2 of the sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by about a third (about 30 minutes). Add crabmeat and simmer the soup for a further 10 minutes. Ladle soup into bowls. I recommend topping each serving with a splash of remaining sherry and a sprinkle of chives.