Print

Creamy Maryland Crab Soup

Close-up of a bowl of creamy crab soup generously topped with large flakes of white crab meat.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, restaurant-quality creamy crab soup at home using lump crab meat and Old Bay seasoning.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups chicken or seafood stock
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1 pound lump crab meat, picked over
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry sherry (optional)
  • Salt to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the stock until the mixture is smooth. Bring to a simmer, stirring until the mixture thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream and half-and-half. Heat through, but do not boil.
  6. Gently fold in the lump crab meat, Old Bay seasoning, and black pepper.
  7. If using, stir in the dry sherry.
  8. Heat gently for 5 minutes to warm the crab meat. Taste and add salt as needed.
  9. Serve hot.

Notes

  • For a thicker soup, use less stock or simmer longer before adding dairy.
  • If you prefer a smoother texture, you can blend about one cup of the soup base before adding the crab meat.
  • Use fresh or pasteurized crab meat for the best flavor.

Nutrition

Find it online: https://whiskdaily.com/creamy-maryland-crab-soup-recipe/