My Cart: 0 item(s)
Cream of Crab Soup
Authentic Maryland Cream of Crab Soup is delicious and easy to make. The most important part will be to get high quality crab meat (preferebly Maryland). This soup will warm you up on even the coldest of winter days, all while satisfying your craving for Maryland Crab Meat!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
1 stick butter
1/4 cup minced onion (1 small onion)
1/4 cup minced green pepper (1 small green pepper)
1/2 cup minced celery (1 medium stalk)
2 tbsp. flour
1 can evaporated milk (optional, for extra rich texture)
2 cups whole milk
2 cups heavy cream
zest of 1 lemon
1 tsp parsley flakes
1 tbsp Worcestershire sauce
1 tbsp Old Bay
1/2 tsp salt
1/4 tsp pepper
1 tbsp honey (optional, to sweeten or balance the flavors)
1 lb My Maryland Crabmeat (Lump works best)
Dry Sherry (optional, adds depth of flavor)
Salt - to taste
Instructions
In a large pot over medium heat, melt the butter. Add minced onion, minced green pepper and minced celery and sauté until soft and translucent, about 4–5 minutes.
Stir in flour and cook for 1–2 minutes, forming a light roux (do not brown).
Slowly whisk in milk and cream, stirring constantly until smooth and slightly thickened.
Add lemon zest, parsley, Old Bay, salt, pepper, Worcestershire sauce, and optional honey. Simmer gently for 10–15 minutes, stirring occasionally.
Gently fold in the crab meat and simmer for an additional 5 minutes, just until heated through. Do not boil.
Taste and adjust seasoning as needed, drizzling dry sherry on each serving.
Serving Suggestions
Serve hot, garnished with a sprinkle of Old Bay, and pair with crusty bread or oyster crackers for a true Maryland experience.
