TOP THREE
cruise & cuisine
TOP THREE
1
What’ s the one ingredient you couldn’ t live without?
Chili peppers.
2
What cocktail are you drinking now?
Bourbon and ginger with lime.
3
Where are you cruising to next?
The best of Holland and Belgium.
SHERRY SHE-CRAB SOUP
INGREDIENTS 8 tbsp( 1 stick) of unsalted butter ¾ cup all-purpose flour 1 cup onion, finely chopped ¼ cup celery, finely chopped 3 garlic cloves, minced 1 cup clam juice 8 cups whole milk
2 cups heavy cream ¼ cup Worcestershire sauce 9 cups lump crab meat, picked over for shells 1 cup cream sherry ¼ tsp ground nutmeg 6 hard-boiled quail eggs Hot sauce( optional) images: alamy; amawaterways
METHOD
1 Melt the butter over medium-low heat in a large stockpot. Add the flour and whisk for about 5 minutes, until the flour loses its rawness but doesn’ t take on color.
2 Add the onion, celery and garlic. Cook for about 10 mins, stirring until tender.
3 Stir in the clam juice, milk and cream, and bring to a simmer. Reduce the heat to low, cover and stir occasionally for about 15 mins, until creamy.
4 Add the Worcestershire sauce, crab meat, sherry and nutmeg. Season with salt and pepper. Continue to cook for about 5 minutes, stirring occasionally, until the crab is heated through.
5 Serve hot, garnished with the quail eggs. Add hot sauce to taste.
SPRING 2026 • 75