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Award-Winning Cream of Crab Soup: A Rich Maryland Classic

A close-up of a white bowl filled with rich, creamy crab soup featuring large chunks of white and orange crab meat.
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Make this rich, creamy, and flavorful Cream of Crab Soup at home. This recipe delivers the comforting taste of a Maryland classic using simple ingredients, perfect for a cozy dinner or special occasion.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half or whole milk
  • 1/2 teaspoon Old Bay Seasoning
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup dry sherry (optional, for flavor depth)
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown the onions.
  2. Whisk the flour into the melted butter and onions to create a roux. Cook the roux for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  4. Slowly whisk in the half-and-half (or milk), stirring until the soup is smooth and heated through. Do not let it boil.
  5. Stir in the Old Bay Seasoning, black pepper, and nutmeg. If using, add the dry sherry now.
  6. Reduce the heat to low. Gently fold in the lump crab meat. You want to keep the lumps intact.
  7. Stir in the heavy cream. Heat the soup gently for another 5 minutes, allowing the flavors to combine. Avoid boiling after adding the cream and crab.
  8. Taste the soup and add salt as needed.
  9. Serve your rich seafood soup immediately. Garnish with extra Old Bay or fresh parsley if desired.

Notes

  • For the best texture, use high-quality lump crab meat. Gently pick through it to remove any remaining shell fragments before adding it to the soup.
  • If you prefer a thicker soup, use a potato masher or immersion blender to lightly puree about one cup of the soup base before adding the crab meat, then stir it back in.
  • This recipe makes a wonderful starter for a seafood dinner or a main course with crusty bread.

Nutrition

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