It’s fall it’s soup time. I live in blue crab territory and I use it a lot. So how about some crab soup. This is not the traditional she crab soup, because you can only get crab roe anywhere it is protected to keep the population up. (I assume they mean crab population) I also switched out the 2 cups of heavy cream and 2 cups of half and half for coconut milk. It still creamy and yummy and it also has all the flavor. I hope you like it.
1 pound lump crab meat
1 1 medium red onion diced
1 stalk celery diced
1 carrot diced
3 cups coconut milk
1/4 teaspoon cayenne pepper
2 cups fish stock, or chicken stock
1/2 teaspoon fresh cracked black pepper yes it makes a difference
1/2 teasoon cayenne pepper
1/4 teaspoon salt
1 tablespoon wortershire sauce
1/2 cup sherry don’t you dare use cooking sherry it’s loaded with salt use a good sherry
1/2 teaspoon paprika
4 tablespoons butter
4 tablespoons flour
In a large pot cook butter and flour on medium low until a blonde roux forms. Stir baby stir. This will take 5- 7 minutes
Add carrots, onions and celery
Add garlic cook for 3 minutes
Add add stock cook for 10 minutes
Add coconut milk stir and let cook for 15 minutes this should start to thicken
Add salt, pepper, paprika cayenne
Add worstershire
Add sherry
Add 1 cup of crab meat
Let cook for 10 minutes
Serve topped with a tablespoon of crab meat.
Dan's Food Blog 
I love your sherry comment and i bet this soup is also delicious with half and half.
LikeLike