Instructions
- In a large pot or Dutch oven, melt all Base Butter over medium heat.
- Add the Yellow onion, Celery, and Carrot and cook until softened, about 8-10 minutes.
- Stir in the Old Bay seasoning and White pepper and cook for 1 minute more.
- Pour in the Seafood stock and bring to a simmer. Cook for 20 minutes.
- Strain the stock through a fine-mesh sieve to remove the solids. Return the stock to the pot.
- Stir in the Heavy cream and heat through, but do not boil.
- Gently fold in the Crab meat and Crab roe (if using). Heat through.
- Stir in the Dry sherry and Lemon juice. Season with Salt to taste.
- Garnish with Fresh chives and serve immediately.
