Immerse yourself in the rich, luxurious taste of Maryland Cream of Crab Soup. This delicacy is a staple in Maryland cuisine, combining the sweetness of crab meat with a creamy, savory broth, seasoned to perfection with traditional spices.
The Story
Maryland, known for its abundant crab harvest, has long celebrated crab in various culinary forms. Cream of Crab Soup is a classic Maryland dish that showcases the region’s love for this seafood, with a recipe that has been passed down and cherished through generations.
Why You Should Make
This soup is a must-try for seafood lovers and those who appreciate a hearty, creamy soup. It’s perfect for special occasions or as a warm, comforting meal on chilly days.
How to Serve
Serve this soup hot, garnished with a sprinkle of parsley and a dash of OLD BAY Seasoning. It pairs beautifully with crusty bread or a light salad.
How to Store
Cool the soup completely before storing it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, avoiding boiling to prevent the cream from separating.
Tips
- Use the highest quality Maryland jumbo lump crab meat for the best flavor.
- Stir the soup gently when cooking to prevent the crab meat from breaking apart.
- Adjust the thickness of the soup with cornstarch to your liking, but remember to mix it with a little water before adding to avoid lumps.
Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 1 pound Maryland jumbo lump crab meat
- 1 tablespoon fresh parsley, chopped
- 3 teaspoons OLD BAY Seasoning
- 1/4 cup butter
- 2 pints heavy whipping cream
- 1 quart half and half
- Cornstarch (as needed)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pint milk
Directions
- In a large pot, melt the butter over medium heat.
- Add the heavy whipping cream, half and half, and milk to the pot. Heat until it begins to steam, but do not let it boil.
- In a small bowl, mix a small amount of cornstarch with water to create a slurry. Gradually add this to the pot while stirring, to thicken the soup to your desired consistency.
- Gently stir in the crab meat, being careful not to break up the lumps.
- Season the soup with OLD BAY Seasoning, salt, and pepper. Let it simmer for about 20 minutes on low heat, stirring occasionally.
- Garnish with fresh parsley before serving.
Cook Notes
- If the soup is too thick, you can thin it with a little more milk or half and half.
Variations
- Spicy Cream of Crab Soup: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
- Corn and Crab Soup: Include a cup of sweet corn for added texture and sweetness.
Keto Version
- Substitute heavy cream for the milk and half and half, and use a keto-friendly thickener like xanthan gum instead of cornstarch.
Low-Carb Version
- Use heavy cream and almond milk as substitutes, and thicken with a low-carb thickener.
Nutrition Information
Each serving approximately contains (serves 8):
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 20g
- Sugar: 5g
- Sodium: 680mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
