Cream of Crab Soup . . .

Jumbo lump crabmeat stars in an impossibly rich, creamy soup.





  • 4 tbsp. unsalted butter
  • 1 cup chopped yellow onion
  • cup flour
  • 4 cups half & half
  • ½ tbsp. Old Bay seasoning
  • 1 lb. jumbo lump crabmeat
  • Kosher salt and freshly ground black pepper, to taste
  • Dry sherry (optional)



1. Using a paring knife, and working with 1 sprout at a time, insert the tip of the knife just outside the stem end of the sprout and twist the sprout around the knife to release the core. Using your fingers, separate individual leaves and set aside; discard cores.

2. Heat 2 tbsp. oil in a 12" non-stick skillet over high. Season scallops with salt and pepper; cook, flipping once, until browned, 4–6 minutes. Meanwhile, bring a 4-qt. saucepan of salted water to a boil. Cook leaves 1 minute; drain and transfer to a bowl. Stir in remaining olive oil, the lemon juice, salt, and pepper. Divide scallops and leaves between plates; keep warm. Add butter to skillet and melt over medium-high; cook ginger 1 minute. Stir in soy sauce and pepper; spoon sauce over scallops and garnish with lemon zest.