In honor of crab season, the recipe for Wren’s (and my) favorite soup.

• 1/4 cup butter
• 1 cup minced onion
• 3 cups flour
• 1 tbs mix of salt, black pepper, and sweet pepper
• 2 tsp fresh curleaf
• 2 cups cream
• 2 cups milk
• 1 lb lump krab meat
• 1/4 cup doublewine
  

Melt better in a pot, then add onions and saute until soft. Add flour, seasoning, curleaf and cook while stirring for several minutes. Whisk in cream and milk then heat to almost boiling. Reduce to simmer for 10 minutes. Add krab meat and doublewine then stir. Simmer for 5 minutes. Serves 4-6.

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Non-Damensea Equivalents

• Whitekrab soup = Cream of crab soup
• seasoning mix = Old Bay seasoning
• curleaf = parsley
• doublewine = sherry