Campbell’s Maryland Crab Soup

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Kickin’ Crab & Corn Chowder

Campbells Slow Kettle Style Kickin Crab & Corn Chowder Soup Review
430mg10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

IngredientsWater, Corn, Crab, Canola Oil, Celery, Green Peppers, Red Peppers, Modified Cornstarch, Contains Less Than 2% Of: Dried Onions, Sugar, Wheat Flour, Cream, Whey Protein Concentrate, Celery Salt , Salt, Pollock, Spices , Yeast Extract, Natural Flavoring, Paprika, Dried Crab, Cod Extract, Potato Flour, Clam Extract, Dried Garlic, Shrimp Extract.Contains: Crab, Shrimp, Cod, Pollock, Wheat, Milk.

How To Make Crab Bisque With Asparagus Soup

In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings.

Why Crab Soup Is So Good

What makes this soup so special though is the lump crab meat and Old Bay seasoning. Lump crab meat is like the gem of this soup. You definitely want the fresh stuff.

I usually get fresh crab meat at my local grocery store or the seafood market. I do not recommend canned crab meat.

Or if youre feeling adventurous, you can always steam fresh crabs and pick the meat yourself. Around my neck of the woods, thats a common practice. And dont throw away those crab shells, make crab stock out of them!

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Icons / Ellipsis / Ellipsis

  • 9/10/2016 icons / ellipsis / ellipsis-horizontal It always annoys me when someone gives such a low rating and than continues to give the 54 ways they would change the recipe! Submit your own recipe if it’s so much better. This recipe is authentic and true to it’s area. If you don’t like it, don’t make it. Everyone has different tastes and little things they do to make it suit them. I don’t see the point in leaving bad reviews and knocking down someone else’s recipe. If you note in the title it stated “rich” and not a diet soup. My entire family which has grown to about 38 people absolutely love this recipe. We like our “cream of” soups thick not watery. icons / like
  • 3/19/2016 icons / ellipsis / ellipsis-horizontal The award was likely sponsored by the dairy farmers of America. Way too much dairy fluid and perhaps a mistake was made in the amounts since the 1/2 and 1/2 was a quart and the heavy cream was 2 pints which are the same amount. Recommend starting with butter and sauteed minced onion. Eliminate the whole milk and half of the cream. Eliminate salt and pepper and add another teaspoon of Old Bay. Some chicken or vegetable broth is also warranted – a cup or cup and 1/2. Add a bay leaf and some mace and you have a new recipe all-together. Wondra is a fine thickener without having to mix the cornstarch. icons / like
  • Can You Substitute Canned Crab Meat For Fresh Lump Crab Meat

    Campbell

    Yes, you can substitute canned crab meat or imitation crab meat but fresh will taste much better. However, since this is a soup and not something like a crab cake or crab imperial I think you can get away with canned versus fresh.

    Any fresh crab meat that is labeled jumbo, special or claw will work fine in this recipe.

    Fresh lump crab meat, however, is now readily available in the seafood section of most markets, making this dish a simple and tasty one that I can make any time of year.

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    How To Make Maryland Crab Soup Recipe

    The soup comes together fairly easily. Youll be adding ingredients gradually to the same pot and then simmering until tender.

    • Step 1: Cook the carrots, celery, and onions in a heavy-duty dutch-oven or soup pot until soft. About 5-8 minutes.
    • Step 2: Add corn, green beans, lima beans, green peas, parsley, Worchestire sauce, Old Bay seasoning, ground mustard, bay leaves, canned tomatoes, and water. To taste, season with salt and pepper. Bring the soup to a gentle boil.
    • Step 3: Stir in crab meat and potatoes. Simmer partially covered for 30-40 minutes or until the vegetables are tender.
    • Step 4: Discard bay leaves. Taste soup for salt and pepper before removing off heat.

    . I also like mine extra spicy, so a sprinkle of Old Bay is a must for me.

    Can You Freeze Maryland Crab Soup

    You sure can! This soup freezes well for up to 3 months. Let it cool to room temperature, then transfer it to a freezer-safe container before transferring to the freezer. To serve, thaw the soup overnight in the freezer, then reheat in a pot on the stove over medium heat until hot all the way through.

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    Easy Cream Of Crab Soup Recipe Made With Only 5 Ingredients

    May 7, 2015 by Patti Estep

    This cream of crab soup recipe is easy and so tasty with all the flavors of the Maryland shore. You can make a batch and freeze it for any time of year.

    Once while visiting one of my husband’s cousins we were served this delicious cream of crab soup. He didn’t give us the exact recipe but he did tell us what some of the ingredients were, so I’ve created my own version and am sharing it with you today.

    History Behind Grand Prize Maryland Cream Of Crab Soup

    Cream of Crab Soup Recipe #seafood

    So, I found this recipe on Pinterest and clicked on the link to a site called Just A Pinch.

    Being that this recipe is a Maryland recipe and that it won the Grand Prize in an annual National Hard Crab Derby, held in Crisfield, Md, known as the Seafood Capital of the World, I had to make it!

    We Marylanders have a lot of pride in our state.

    For instance, we are super proud of our Maryland State Flag.

    So much so, that we wear it on our clothes as much as we can!

    But, I digress.

    Back to the recipe.

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    Recipe Campbells Crab Bisque

    Asparagus Bisque KitchenAid. fresh lemon juice, vegetable stock, russet potato, asparagus and 5 more. Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! Delishar. onion, white wine, worcestershire sauce, heavy cream, plain flour and 16 more.

    Step 1. In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings.

      What You Need To Make This Cream Of Crab Soup Recipe:

      This recipe is very easy. You can get just about all the ingredients at any grocery store. No need to create a roux or use heavy whipping cream like you would in many other cream of anything soup recipes.

      • can cream of potato soup
      • can cream of celery soup
      • 12 oz. can evaporated milk
      • 1 tablespoon Old Bay seasoning
      • 1 lb lump crab meat or jumbo lump crabmeat

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      Can You Freeze Cream Of Crab Soup

      Sure. Just make sure you let the soup cool first and then place it into a freezer-safe container. Or ladle out some into individual containers. It should last for a few months in the freezer but don’t do what I sometimes do. That’s forgetting all about it in the freezer.

      This creamy crab soup recipe makes a nice-sized pot of soup that you can share with several people and then freeze the leftovers for the next time you’re craving a bowl. Or pair it with a nice salad for an any-day-of-the-week meal.

      How To Make Crab Soup

      Campbell

      I debated sauteeing the carrots, celery, and onions in a little olive oil first before adding the remaining ingredients, but ultimately skipped it after looking at a number of versions of this soup. Instead, we keep things really simple here by pretty much dumping everything in the soup pot and letting it simmer to develop the flavors.

    • Add almost everything except the crab: In a large dutch oven or heavy duty pot, combine the carrots, potato, onion, celery, green beans, corn, lime beans, peas, Worcestershire sauce, Old Bay seasoning and mustard. Add the canned tomatoes, tearing up the tomatoes into chunks, along with the tomato juice from the can.
    • Simmer: Heat over medium-high heat until the soup comes to a boil, then reduce the heat to medium-low and let it simmer away, partially covered for 20 minutes.
    • Add the crab and simmer a little longer: Once the veggies have started to soften in the broth, season with salt and pepper and add the crab meat to the pot. Simmer for another 15 to 30 minutes, stirring occasionally, until everything is hot, the vegetables are tender, and the flavors have combined to create a wonderful, rich broth.
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      Best Crab Bisque Recipe

      For generations, people have trusted Campbell’s Soup to provide authentic, flavorful and readily available soups, meals, and recipes. Learn more today!

      Steps: Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.

      Campbell’s® Slow Kettle® Style Tomato & Sweet Basil Bisque is smooth and rich in flavor of tomato and a hint of sweet basil. Chicken Corn Chowder Campbell’s® Chunky® Chicken Corn Chowder is a creamy and delicious combination of sweet corn with big pieces of chicken meat with no antibiotics, potatoes, carrots and savory seasonings.

      Items Youll Need To Make This Cream Of Crab Soup

    • A Good Stockpot This Cuisinart 6 quart Stockpot with Lid is the perfect choice for making cream of crab soup.
    • Soup Mixing Spoon I really like the OXO Brushed Stainless Spoon . Its a good quality mixing spoon.
    • Soup Bowls I have 2 recommendations: My go-to soup bowls are the thick mug style bowls with handles . Theyre great for when you want to cozy up on the couch while eating your soup. The handle doesnt get hot so you can hold it with one hand. I also love this Porcelain Fluted Bowl Set . I have a set for my family and bought a set for my nephew whos living off-campus at Clemson University. Theyre a nice big size and come in bright, cheery colors.
    • Soup Spoons This soup is too good to use regular ole spoons. You need some good soup spoons. This Set of 8 Stainless Steel Soup Spoons are worthy of this recipe.
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      Five Ingredient Cream Of Crab Soup

      Since my husband grew up about 1 hour from the Chesapeake Bay in Maryland, eating crab meat was second nature. Growing up in Pittsburgh I never even heard of eating steamed crabs or steamed shrimp with Old Bay Seasoning and beer.

      I have since come to enjoy the custom of spending an evening, sitting around drinking beer, and picking spicy crabs. And although they are still hard to come by in Pittsburgh we make sure to indulge on vacation at the beach.

      Grand Prize Maryland Cream Of Crab Soup Reviews

      Easy Crab Soup Recipe

      Similarly, like me, my husband grew up eating crabs all of his life too.

      With this in mind, he was the true test as to whether or not I will be making this recipe again.

      If soup all over his goatee is any indicator, that would be a resounding yes!

      Next time well both be wearing our I Put Old Bay On My Old Bay t-shirts whenever I make this soup or we dive into a bushel of Maryland crabs!

      For more crab recipes, check out our posts on:

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      How To Make Your Soup Chunkier & Thicker

      Indeed, this really is an amazing cream of crab soup recipe!

      In particular, after making this recipe for a 2nd time, Ive decided that using a combo of crab claw meat and jumbo lump crab meat makes it nice and chunky.

      Also, to make your slurry, which is the cornstarch and water combination that thickens the soup, you want to make sure your water is cold.

      The general rule of thumb is 1 tablespoon of cold water mixed with 1 tablespoon of cornstarch per cup of soup.

      This recipe makes approximately 6 cups of soup, so create your slurry first based on this amount.

      My suggestion based on one of our readers comments below is to create your slurry first using a mini whisk like this stainless steel one from Amazon.

      Add the slurry to the soup before adding the crab meat so as not to break up the delicate lumps of crab.

      We Dont Just Make Soups We Make Moments

      Soup has the power to create moments that transport your customers to another time and place. Thats why the recipe is so important, so we closely evaluated each of ours to craft our soups the way you would. We used high-quality ingredients such as lobster, shrimp, crab and sustainably sourced clams, and removed artificial flavors, high-fructose corn syrup, any colors from artificial sources, added preservatives, and MSG. From our kitchen to yours, lets make moments.

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      • Campbells® Signature Frozen Condensed Maryland-Style Crab Soup

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      • Campbells® Reserve Frozen Ready to Cook Crab Bisque with Sherry

        This flavorful soup combines firm crabmeat, seasoning, a splash of

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      Campbell’s Kitchen Seafood Bisque

      directions. Stir crab meat and soups into lightly greased crock pot. Cover and cook on high for 3 to 4 hours, stirring occasionally. Stir in cream during last hour.

      1 cup flaked canned or fresh crab, lobster or artificial crab 3 tablespoons sherry or 1 teaspoon Worcestershire sauce 1 can condensed tomato soup 1 can condensed split pea soup 1 1/4 cups hot milk Soak crab or lobster in sherry for 5 minutes.

      In a large bowl, add all ingredients, except crab meat heavy cream. Stir together to mix. In a blender, pour 1/3 of the soup mixture, and blend for about 5 seconds. Pour into a soup pot. Add another 1/3 of soup to the blender, and blend for 3 seconds. Empty into the soup pot. Pour remaining unblended soup into the blender.

      Directions. Chop onions fine. Add butter and sauté until transparent. Add soup, water, flour, and half and half. Chop corn in a blender and add to the mixture. Heat until hot. Add crabmeat, salt, and pepper. Cook on low heat, about 10 minutes.

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