This Gluten Free She Crab Soup is a rich and creamy sherry-infused soup with chunks of jumbo lump crabmeat throughout. It's a local's favorite here in Virginia Beach.
1pound (454g)crabmeat, picked over for shells(jumbo lump if you can get it)
½cup (113g)butter
½cup (60g)cornstarch(arrowroot, potato starch, or xanthan gum free gf flour blend can be substituted)
2teaspoonOld Bay seasoning, or more to taste
6cups (1½ qts or 1.44l)half and half(equal parts heavy or double cream and whole milk can be substituted)
dry sherry to taste
salt and pepper to taste
Instructions
In a large saucepan over medium heat, melt the butter. Add the cornstarch and 2 teaspoons of Old Bay and whisk until smooth, 1-2 minutes.
While continuously whisking, slowly pour in the half and half, a little at a time, until completely added and there are no lumps.
Bring to a boil and reduce the heat to low. Add the crab and switch to a spoon to avoid breaking up any of the large lumps. Stir frequently to avoid burning on the bottom of the pot and cook the soup on low for 30-45 minutes, or until thickened and heated throughout.
Add more Old Bay to taste and dry sherry to taste. To rim bowls with Old Bay, pour sherry in one shallow bowl or lipped plate and Old Bay in another. Dip the rim of each bowl in the sherry, followed by the Old Bay. Serve with extra sherry on the side and gluten free crackers, if desired. Soup can be made 3-4 days ahead and kept well covered in the refrigerator. Reheat slowly over medium low heat.