Cream of crab soup is as common in Maryland as clam chowder is along the New England coast, and it can be seen on menus at eateries all around the Chesapeake Bay region. There are many different recipes for this soup, but the most delicious ones are the plain, uncomplicated ones that highlight the sweet, juicy meat from local blue crabs.
This recipe, which is attributed to the Tidewater Inn in Easton, Maryland, comes from the Junior League of Baltimore’s “Hunt To Harbor” cookbook. The Baltimore Sun was the first publication to publish this recipe.
Cream of Crab Soup Ingredients
• 1 medium onion, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 pint clam juice
• 1/2 teaspoon Old Bay seasoning (or more, to taste)
• Freshly ground black pepper and salt, to taste
• 1/2 cup dry white wine
• 1 pint half-and-half or cream
• 1 pound of crab meat
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Add the heavy cream and Old Bay seasoning to the pot, stirring until well incorporated.
- Gently fold in the crab meat, being careful not to break up the chunks too much. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Serve the Cream of Crab Soup hot, garnished with chopped fresh parsley for a burst of color and flavor.