½ stick unsalted butter (4 tablespoons)
1 pound of fresh lump crab meat, or more
2 quarts half and half
1 pint heavy cream
Salt and pepper
Cornstarch (if needed to thicken)
½ cup crab roe
¼ cup sherry, plus more for serving
- Sauté onion in butter in a stockpot over medium-low heat. Add crab, warmed half and half, and cream.
- Season with Worcestershire sauce, salt, pepper, and a dash of mace or nutmeg, if desired. Stir in a teaspoon or more cornstarch into milk and add if thickening is needed. Add roe and ¼ cup sherry.
- Serve hot with additional sherry to taste.
- from Ben Moïse, Charleston, SC