The Harbour House Crabs Blog

Maryland Cream of Crab Soup Recipe

A Bowl of Chesapeake Comfort Cream of crab soup is what Maryland kitchens make when the weather turns and there is good crab meat in the refrigerator. It is a short recipe with a long payoff: butter, onion, Old Bay, half and half, and a full 1 lb of blue crab folded in at the last minute so the meat stays in warm, tender pieces. The whole pot comes together in about twenty minutes. This version is adapted from a Saveur test kitchen recipe by Farideh Sadeghin, and it is forgiving about the grade of crab you use. Claw meat brings a fuller crab flavor that stands up to the cream, while jumbo lump makes each spoonful feel like a special occasion. Both work; the choice is between depth and drama. Ingredients 1 lb blue crab claw meat or jumbo lump crab meat, picked over for shell 4 cups half and half 1 cup chopped yellow onion ⅓ cup flour 4 tbsp unsalted butter ½ tbsp Old Bay seasoning Kosher salt and ground black pepper, to taste Dry cooking sherry, for serving Directions Melt the butter in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the flour and Old Bay and cook for 3 more minutes, stirring so the flour loses its raw taste without browning. Whisk in the half and half, stirring constantly. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the soup thickens, about 5 minutes. Fold in the crab meat gently and cook 1 to 2 minutes more, just until heated through. Season with salt and pepper, ladle into bowls, and finish each with a drizzle of dry sherry. Tips from the Crab House Fold, never stir hard, once the crab goes in: the difference between a chowder-house bowl and a great one is whole pieces of meat. If you are starting from whole steamed crabs instead of picked meat, our step-by-step picking guide shows how to get every bit of meat out of the shell. The sherry is traditional, not decorative. A small drizzle at the table sharpens the sweetness of the crab against all that cream. Many Maryland restaurants serve the bottle alongside the bowl and let each guest decide. Frequently Asked Questions Can I make cream of crab soup ahead? The base can be made a day ahead and refrigerated. Reheat it gently and fold in the crab meat fresh, just before serving, so the pieces stay intact. What grade of crab meat is best? Claw meat gives the strongest crab flavor for the money and holds its own in a rich soup. Jumbo lump costs more and shows off larger pieces. Avoid stirring either one more than needed. Is there a tomato-based Maryland crab soup too? Yes, and Marylanders argue about the two the way they argue about crab sizes. This is the creamy one; the vegetable version is a different recipe for a different mood. Want the full recipe collection in print? The iLoveCrabs Cookbook gathers our favorite crab soups, dips, and feast dishes in one place.