Cream of Crab Soup

1 lb Byrd Super Lump or Jumbo Lump crab meat
¼ cup butter
1 medium onion coarsely chopped
¼ cup flour
4 cups milk or half-and-half
1 tbs Old Bay seafood seasoning
1 tsp parsley flakes
3 tbs dry sherry (optional)


Melt butter in 3 qt sauce pan on medium heat. Sauté onions until softened. Add flour, seafood seasoning, and parsley. Wisk until well blended. Gradually add milk while whisking. Bring to a boil and reduce heat to low and simmer 15 minutes.

Stir in crab meat and simmer additional 10 minutes.

Stir in sherry if desired and simmer another minute. Sprinkle with additional seafood seasoning if desired.