Cream of Crab Soup
Nov 05, 2024 02:49 PM
This authentic, Maryland-style cream of crab soup is pure and simple perfection! My classic recipe is made with 10 ingredients and finishes in 35 minutes.
I’m extremely particular about my cream of crab soup. It’s a favorite of mine and easy to find in Maryland but, frustratingly, too many places don’t do a good job with such a simple recipe. My recipe tackles some of my biggest pet peeves with this classic soup.
Why You’ll Love This Recipe
Simple. Cream of crab soup should be simple. Sometimes, chefs try to get too fancy and add ingredients that just don’t belong. We keep it simple not because we don’t want to do any extra work, but because there’s no reason to mess with perfection! A few basic ingredients allow the crab to really shine, while accenting it with perfectly balanced flavor and texture.
Perfect consistency. This is a silky, creamy soup, unlike many recipes that have a too-thick, pasty consistency. It shouldn’t feel like you’re spooning mashed potatoes! You’ll have no problem going back for another spoonful with my recipe!
Full of flavor. Some crab soups are bland, but not this one. The crab meat is the shining flavor, and it’s accented with Old Bay and a bit of sherry (or wine).
Maryland staple. If you’ve tried and loved Maryland cream of crab, you are going to LOVE this recipe!
Ingredients:
- 4 Tablespoons (56 g) unsalted butter
- 1 (140 g) medium yellow onion finely chopped (about 1 cup)
- 3 Tablespoons (25 g) all-purpose flour
- 1 Tablespoon Old Bay seasoning plus additional for garnish, if desired
- ¼ teaspoon table salt plus more to taste as needed
- ¼ teaspoon freshly cracked black pepper plus more to taste as needed
- 4 cups (946 ml) half and half 1 quart
- 2 cups (473 ml) heavy cream 1 pint
- 2 Tablespoons dry sherry
- 1 lb (453 g) jumbo lump crab meat picked over/shells removed
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Write a comment
No comments