1/2cuprice grits or broken up long-grain rice(see above)
1sprigfresh thyme
2bay leaves
1cupclam juice or crab stock
1/2cupsherry(see above)
3cupswhole milk
1cupcream
1teaspoonOld Bay Seasoning(optional)
1/2teaspoonwhite pepper
1/4teaspoonground mace or nutmeg
1/2poundlump crabmeat
Chopped parsley and paprika, for garnish
Instructions
In a large pot, heat the butter over medium-high heat, and when it's hot, cook the onion until soft and translucent, but not brown, about 5 minutes. Add the rice grits and stir to combine.
Pour in the clam juice or crab stock, sherry, milk, cream and then the Old Bay, white pepper and mace. Bring this to a gentle simmer and let it cook for 15 minutes. You want the rice grits to be soft.
When the rice is soft, puree this mixture in a blender, adding milk or clam juice or stock to thin it if it's too thick: You want it to be the consistency of house paint or melted ice cream.
Wipe out the pot and return the puree to it, keeping it warm over low heat. To serve, put some crabmeat in shallow bowls then pour the soup over it, garnishing with parsley and paprika.