Maryland Cream Of Crab Soup

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Fresh Crab Vs Canned Crab

Maryland Cream Of Crab Soup | The Cooking Show
  • Fresh crab meat is ideal for this crab soup recipe. You can typically find fresh picked crabmeat or lump crabmeat at the seafood counter or near the deli section at your local grocery store or fish market. It is expensive which is why I only use half a pound in this recipe. For that very reason, this is a recipe that we love to serve on special occasions.
  • If you’re looking for a slightly cheaper way to get fresh crab, you can also buy your own crab legs, bake them, crack them, and remove the crab meat yourself. This way is definitely a bit more work, but I promise it’s worth it.
  • Canned crab meat does not have quite the same flavor as fresh crab meat so I only recommend using fresh for this recipe.
  • I do not recommend using imitation crab meat either, because it is vastly different in flavor and texture, does not cook the same way, and will not absorb the other soup flavors as well.

Cream Of Crab Soup Ingredients

Lump crab meat Maryland blue crab can be substituted with blue crab from any region. I have never tried it this recipe with any other crab meat but another suitable substitution could be Dungeness crab meat.Half & half Half and half can be substituted by blending equal parts whole milk with heavy cream.Crab stock Im using my Homemade Crab Stock for this soup but any seafood stock will do.Cooking sherry A shot of sherry right before serving the soup is customary. Im blending it in at the start of the soup to burn off some of the alcohol. It can be omitted entirely.Salted butterDutch oven or heavy-bottomed pot

Introduction: Maryland Cream Of Crab Soup

Servings: Approximately 4 bowls.

Estimated cost: $20-$25, depending on location.

The following are items you will need to prepare the cream of crab soup:

  • 4 tablespoons of butter
  • 2 tablespoons of white flour
  • 2 teaspoons of Old Bay seasoning
  • 1 teaspoon of fresh, thinly chopped onion or minced onion
  • 2 tablespoons of freshly squeezed lemon juice
  • 1.5 teaspoons of salt
  • 1/8 of a teaspoon of pepper
  • 6 ounces of crabmeat, can be lump or backfin *
  • 16 fluid ounces of cream

*Allergy Warning

Before allowing anyone to handle or taste the soup created by following these instructions, please warn about the presence of seafood, specifically crab meat, in the recipe. Seafood allergies can be extremely serious, even fatal, and anyone who comes near the ingredients needs to be aware of the presence of seafood.

Additional allergies to be considered are gluten allergy and lactose allergy because of the white flour and cream. These ingredients can be substituted with allergy-safe alternatives, but please note that it may alter the taste and consistency of the original recipe.

Materials needed to cook cream of crab soup:

Nutritional Information

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Cream Of Crab Soup Recipe: Marylands Grand Prize Winner

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Cream of crab soup fits right into the category of the saying, Maryland is for Crabs.

Ms. Charlese Smith was the Grand Prize Winner in the Soup Division for this recipe at the 53rd Annual National Hard Crab Derby in Crisfield, Maryland.

So she is the person who gets credit for this wonderful recipe!

Thank you Charlese!

Although this particular recipe is a CREAM soup recipe, you can also make my traditional, tomato based recipe thats out-of-this-world delicious!

Award Winning Maryland Cream Of Crab Soup Recipe

Maryland Cream Of Crab Soup Recipe Crock Pot
  • Award Winning Maryland Cream of Crab Soup Recipe
  • We are experiencing yet another day of freezing rain at the Inn and counting down the days until Spring. It happens to be March 20, just a mere 15 days away! To warm up your home and tastes buds, we thought we would share our favorite Cream of Crab Soup Recipe! Nothing makes me think of warmer weather in Maryland more than local blue crabs. The bushel pictured was caught right out back. A wonderful past time for guests to enjoy! Stay warm and cozy, and we hope to see you soon!

    About This RecipeThis recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didnt want to add that below as this is the original recipe.


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    Where To Buy Maryland Crab Meat

    I am aware that not all of my readers have access to Maryland crab meat or crab of any kind. Well, there are several local seafood markets that will ship crab meat across the country! My absolute favorite place to buy crab is Conrads Crabs seafood market and restaurant. Not only are they the best in town for fresh seafood, but they also ship to all 50 states. Check out their website HERE. Another popular vendor is The Crab Place. They ship to all the states as well. Check out their site HERE.

    What Youll Need To Make Crab Soup

    If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. Its not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillips, which is readily available year round. Just avoid shelf-stable canned crab meat it contains additives that affect the taste and texture of the meat.

    Old Bay seasoning is a spice blend that you can find at most supermarkets near the seafood department. If youd like to make your own, I recommend this recipe. I love Old Bay and use it in many recipes, such as , Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n Eat Shrimp.

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    History Behind Grand Prize Maryland Cream Of Crab Soup

    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.

    Make Ahead Storage Freezing And Reheating

    Best Ever Maryland Cream of Crab Soup
    • Make Ahead: This creamy crab soup can be made up to 3 days in advance and the flavors will just get better with time!
    • Storage: Store leftover crab soup in an airtight container in the refrigerator for up to 3 days.
    • Freezing: Because of the creamy texture of this soup and the seafood, I prefer not to freeze this soup. It really tastes best fresh or after just a couple days.
    • Reheating: Reheat crab soup in a saucepan over medium heat. You’ll need to add a splash or two of broth, milk, or half and half to loosen it up as it will thicken as it cools. Be sure to season to taste with salt and pepper after reheating as well. Try adding a pinch of Old Bay Seasoning too, just to freshen up the flavors.

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    How To Make Cream Of Crab Soup

    Take a trip to the Eastern Shore from the comfort of your own kitchen with this hearty crab soup recipe. Old Bay seasoning adds authenticity to the rich flavors.

    Cream of Crab Soup is more like a chowder than a soup. Its thick and creamy, full of lumps of Maryland crab meat throughout. The best recipe for cream of crab soup. A true classic Maryland recipe that is super easy to make.

    How To Make Crab Soup

    To begin, melt the butter in a medium saucepan over medium-low heat, then add the flour.

    Whisk for about 1 minute, until well blended.

    Whisking constantly, gradually add the half & half.

    Add the mustard, Old Bay, salt, and pepper. Bring to boil, whisking frequently .

    As soon as the soup starts to boil, reduce the heat to a simmer. Cook, uncovered, until thickened, about 30 seconds.

    Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.

    If the soup is too thick, add water, little by little, to thin it out . Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.

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    Recipe: Maryland Cream Of Crab Soup

    Do-It-Yourself has never tasted so good as with this favorite creamy and smooth Maryland cream of crab soup.

    This is not your regular Maryland crab soup this is creamy and smooth Maryland cream of crab soup. So, you want to make up a pot for weekend guests or just for your family? Heres what it takes


    • 1 quart half and half
    • 2 pints heavy whipping cream
    • 1 pound Maryland jumbo lump crab meat
    • 1 tablespoon fresh parsley
    • 3 teaspoons Old Bay seasoning


  • Bring the milk, half and half, and heavy whipping cream to a boil.
  • Add the crab meat, fresh parsley, Old Bay seasoning, butter, salt, and pepper. If you like spice, you may choose to taste the soup at this point to see if you need to add more Old Bay seasoning.
  • When the Cream of Crab Soup starts to boil, make a paste of cornstarch and water and gradually add the cornstarch mixture to the soup until it is your desired level of thickness.
  • Serve in a bowl, or even better, a bread bowl and sprinkle a pinch of old bay on top of the soup and add a sprig of fresh parsley to garnish.
  • Fun facts about this recipe:


    • As an alternative, give the a try.


    • Dont always have time to make your own?
    • Pick up some already made Maryland Cream of Crab Soup from your local market or even from Amazon.

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