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Aunt Anna’s She Crab Soup


1 onion

½ stick unsalted butter (4 tablespoons)

1 pound of fresh lump crab meat, or more

2 quarts half and half

1 pint heavy cream

Worcestershire sauce

Salt and pepper

Mace (optional)

Nutmeg (optional)

Cornstarch (if needed to thicken)

½ cup crab roe

¼ cup sherry, plus more for serving


  1.  Sauté onion in butter in a stockpot over medium-low heat. Add crab, warmed half and half, and cream.
  2. 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.
  3. Serve hot with additional sherry to taste.
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