Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
7
Low
Nutrition per serving
Calories688.4 kcal (34%)
Total Fat55.2 g (79%)
Carbs15.4 g (6%)
Sugars7.8 g (9%)
Protein25.8 g (52%)
Sodium1357.2 mg (68%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 tablespoonsunsalted butter
1yellow onion
or white, chopped
2celery stalks
finely chopped
3cloves garlic
minced
½ teaspoonkosher salt
plus more
3 tablespoonsall-purpose flour
½ cupsherry
3 cupsseafood stock
or clam juice
1 ½ teaspoonssmoked paprika
plus more for serving
1 teaspoonold bay seasoning
2bay leaves
small
2 cupsheavy cream
½ teaspoonhot sauce
such as Tabasco, plus more for serving
1 poundcrabmeat
lump, picked over, divided
2 tablespoonsfresh lemon juice
¼ cupchives
finely chopped
Instructions
Step 1
Place heavy cream and hot sauce in a large measuring cup or medium bowl and let sit at room temperature while you prepare the remaining ingredients.
Step 2
In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.
Step 3
Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened about 10 minutes.
Step 4
Add cream and half of the crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.
Step 5
Remove bay leaves. Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and additional hot sauce.
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