When the best from the coast is calling your tummy, there is only one thing that will fit the bill. Molly’s Secret Crab Soup is the seaside delight you’ve been pining for! Loaded with jumbo lump crabmeat, swimming in a delicious, seafood-seasoned, creamy broth, this yummy soup is simmered to perfection for the best bowl of comfort you can imagine. With a nice side salad and a crusty loaf of bread, Molly’s Secret Crab Soup will take you on the boardwalk-of-fame for the best seafood fare you can make in your own landlocked kitchen. One thing is for certain, Molly knows her soup! Land ho!
Ingredients
- 1/4 cup butter, cubed
- 1 teaspoon chicken bouillon granules
- 2 tablespoons onion, finely grated
- 1/4 cup cornstarch
- 4 cups half-and-half
- 1 pound jumbo lump crabmeat, drained
- 1 tablespoon parmesan cheese, grated
- 2 teaspoons seafood seasoning, such as Old Bay®
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg, plus more, to taste, for garnish
- 1/8 teaspoon pepper
- 3 tablespoons sherry
- chives, to taste, chopped, for garnish
Directions
Step 1 –In a large saucepan over medium heat, add the butter and the chicken bouillon granules and cook, stirring frequently, until the butter is melted and the bouillon is dissolved.
Step 2 –Add the onion to the butter mixture and cook, stirring constantly, until tender, about 1-2 minutes.
Step 3 –Add the cornstarch to the onion mixture and stir until it is blended.
Step 4 –Gradually add the half-and-half to the onion mixture and whisk to combine.
Step 5 –Bring the onion mixture just to a boil, stirring constantly.
Step 6 –Add the crabmeat, the parmesan cheese, the seafood seasoning, the salt, 1/4 teaspoon of the nutmeg, and the black pepper to the onion mixture and reduce to a simmer.
Step 7 –Cook the soup, stirring occasionally, until the flavors are blended, about 20 minutes.
Step 8 –Add the sherry to the soup, stir to combine, and cook, about 1-2 minutes.
Step 9 –Serve the soup sprinkled with the extra ground nutmeg and the chives.
