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- 6 live hard-shell sooks (female blue crabs with roe)
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup finely minced shallots (2 to 3 large)
- Kosher salt and freshly ground black pepper
- 1 quart half-and-half
- 1 tablespoon plus 4 teaspoons dry sherry, preferably fino, plus more for serving
- 1 1/2 cups picked lump, backfin, or jumbo lump crab meat
- Chopped fresh chives (optional)
Directions:View on Epicurious
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