The premise of this post comes down to the fact that I had two key ingredients in my home… a container of 1 lb jumbo lump crab meat (oh yum!) and two bottles of Cooking Sherry.  Ummm… I NEVER have Cooking Sherry!! And, now I have two bottles? Say Whaaa? I honestly have no idea why I bought the first bottle, but the second bottle was purchased when my hubby secretly plotted so that I would miraculously have all the ingredients to try a new recipe… homemade crab bisque.

So, funny story… the title of this post is in deed a tribute to the great Journey song “Oh Sherrie.” I mean it was only fitting since every time I went to reach for the bottle, that familiar beat and the lyrics came rushing to my mind. Only a few times did I sing out loud the chorus… “Oh, Sherry, your out of luck, hold on, hold on…” It was only now as I was searching for the video to post, that I came to a revelation that I must share. For years and I mean years I have been singing the song… WRONG –

Oh Sherry, your out of luck Hold on, hold on

Ummmm, no… not the words.  I mean seriously did everyone else know the actual lyrics?

Oh Sherry, our love Holds on, holds on

I am not embarrassed nor ashamed.  I kind of feel like starting a revolution to change the lyrics.

Watch Video Here or below and listen – I am not crazy, people!

So, back to the crab soup.  I have to share this recipe! It was soooo good and I mean so good that I added three o’s back there. Did you catch that?  It really did start with two ingredients. First, the crab meat in the refrigerator that we were too paranoid that if we didn’t use soon, it may go bad (it did not expire until April – we are really, really paranoid!), and second, the Cooking Sherry, which was purchased in fact to make crab soup. However, I was not fond of the recipe the Hubby found, so I was on a mission to find something great, but it had to have both. Behold – Oh, Sherry! Crab Bisque. It is not entirely my own!  I need to clarify that.  I stumbled upon the South Carolina She-Crab Soup Recipe from AllRecipes.com and adapted it to my own.  You will see my revisions listed below.

OH, SHERRY CRAB BISQUE: Adapted from She-Crab Soup – AllRecipes.com.

• 5 Tbsp of Light Butter
• 5 Tbsp of All-Purpose Flour
• 1/2 of 1 Large Sweet Onion – Diced
• 1 and 1/2 – Celery Stalks – Diced
• 2 – Green Onion Bulbs – Diced (both white and green part)
• 2 – Garlic Cloves – Minced
• 1 Cup of 2% Milk
• 1 Cup of Half & Half
• 1 Pint of Heavy Cream
• 1 Cup of Chicken Broth
• Dashes of Hot Sauce
• 2 tsps. of Worcestershire Sauce
• 2 tsps. of Dill Weed
• 2 Tbsps. of Dried Chives
• 1 lb – Jumbo Lump Crab Meat
• 1/2 Cup of Cooking Sherry, plus a splash!
• Salt and Pepper to taste
• Old Bay to taste – Because its Maryland!

Melt the butter in a large stockpot (I used my Dutch Oven) over medium heat. Once melted, stir in flour to create a rue-like paste. Mix in the diced onion, celery, green onion and minced garlic.  Season with salt and pepper. Continue to cook and stir for about 4 minutes.  Gradually whisk in the milk and half & half so that no lumps form. Whisk in chicken broth and stir in the heavy cream. Once it is brought to a simmer, add in half of the 1/2 cup of cooking sherry. Add the dill weed, Worcestershire sauce, dried chives and hot sauce. Cover, and simmer for about 30 minutes. Once the soup has reduced and thickened, add the crab meat, remaining cooking sherry, salt and pepper to taste, give it a stir and simmer for another 10 minutes. I poured a splash of Cooking Sherry into the bottom of each serving bowl.  I ladled in the soup and garnished with some dried chives and Old Bay. Enjoy!