Delicious Recipe for Cream of Crab Soup

Name: Eastern Shore Cream of Crab Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup (1/2 stick of butter); 1 cup medium onion coarsely chopped; ⅓ cup flour; 4 cups milk or half-and-half; 1 tbsp OLD BAY® Seasoning; ½ tsp McCormick®Parsley Flakes; 1 lb lump crabmeat; 3 tbsp dry sherry or cooking sherry (optional)

Cream of crab soup is a dish that’s close to my heart—it’s rich, creamy, and filled with the sweet flavor of Maryland blue crab. Every spoonful feels like a little taste of the Chesapeake Bay, making it perfect for any occasion, from casual dinners to special celebrations. This recipe keeps it simple, letting the crab shine while the creamy broth ties it all together. It’s a true Maryland classic that always hits the spot!

Eastern Shore Cream of Crab Soup

This cream of crab soup is rich, velvety, and packed with the sweet, delicate flavor of Maryland blue crab. You’ll love its elegant simplicity and how it brings the taste of the Chesapeake right to your table. Pair it with a fresh salad or crusty bread for a comforting and satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Ingredients

¼ cup (1/2 stick of butter)
1 cup medium onion coarsely chopped

⅓ cup flour
4 cups milk or half-and-half
1 tbsp OLD BAY® Seasoning

½ tsp McCormick®Parsley Flakes
1 lb lump crabmeat
3 tbsp dry sherry or cooking sherry (optional)

Instructions

Melt butter in a 3-quart saucepan on medium heat.
Add onion; cook and stir 5 minutes or until softened.
Add flour Old Bay and parsley; whisk until well blended.

Whisking constantly gradually add milk.
Bring just to boil.
Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

Keyword crab, soup,

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. It’s 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.

Here are the ingredients you’ll need for this Cream of Crab soup recipe Maryland Style:

Butter

Onion

Flour

Milk

Old Bay Seasoning

Crab meat

Cooking Sherry

INGREDIENTS – Yields 6 Servings

1/4 cup (1/2 stick of butter)
1 medium onion coarsely chopped (1 cup)
1/3 cup flour

4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick®Parsley Flakes

1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)

DIRECTIONS

Melt butter in a 3-quart saucepan on medium heat.

Add onion; cook and stir 5 minutes or until softened.

Add flour Old Bay and parsley; whisk until well blended.

Whisking constantly gradually add milk.

Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

What to serve with Cream of Crab Soup

Maryland Cream of Crab Soup is a meal all by itself. A green leafy salad, sweet potato biscuits, oyster crackers, or hearty bread are the perfect compliment!

FAQ

Can I substitute milk for Half n’ Half in the soup recipe?

I recommended using Half n’ Half for cream-based soups. While you can substitute it with whole milk, 2%, or Fat-Free Half n’ Half, the consistency and flavor will not be the same

Why isn’t my soup as thick as when I sampled it?

The thickness of your soup depends on how long you stir it and whether it has been allowed to sit. It tends to thicken the longer you stir and as it sits.

Can I prepare my cream of crab soup in a crock pot?

Yes, you can make your soup in a crock pot. Remember to stir it well before setting and forgetting.

Can I freeze my cream of crab soup?

You can freeze your soup, but I recommend freezing it in its condensed form, not after it’s been prepared.

Why don’t there seem to be lumps of crab meat in my crab soup?

This is a common question for cooks that use canned crab meat. The canning process causes the delicate crab meat to break down due to the intense heat used during preparation, which might result in less visible lumps of crab meat.

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