- 4 tbsp. Fresh Harvest Milanese Gremolata olive oil
- 1 medium onion, finely chopped
- 4 stalks celery, finely chopped
- 1 tsp. Old Bay seasoning
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 3 tbsp. flour
- 4 cups fish stock (or low-sodium vegetable broth. Google fish stock for ideas, lots of ways to do it)
- 1 c. dry white wine
- 1 bay leaf
- 1/2 c. heavy cream
- 1 lb. lump crab meat
- Freshly chopped parsley, for garnish
- Salt and pepper to taste
- In a large, heavy pot over medium heat, heat Milanese Gremolata olive oil until shimmering. Add onion and celery. Cook until soft, about 5 minutes. Season with Old Bay seasoning or similar, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
- Divide among bowls and garnish with remaining crab meat and parsley before serving.