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–+ servings
Maryland Cream of Crab Soup

Maryland Cream of Crab Soup: A Cozy Seafood Delight

Discover the rich, velvety texture of Maryland Cream of Crab Soup, a delightful seafood dish that embodies the flavors of the coast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lump Crabmeat Fresh crab meat is essential for authentic flavor; avoid canned if possible.
  • 2 medium Shallots Adds a mild sweetness; yellow onions can be substituted if needed.
  • 2 tbsp Unsalted Butter Used for sautéing shallots; opt for salted if that’s what you have on hand.
  • 2 tbsp Flour Helps thicken the soup to a creamy consistency.
  • 2 cups Clam Juice Infuses briny depth; low-sodium chicken broth can be a good substitute.
  • 1 cup Milk Brings a rich creaminess; choose 2% or whole milk for best results.
  • 1 cup Heavy Cream Essential for achieving that luxurious texture.
  • 2 tbsp Old Bay Seasoning The signature flavor; adjust according to your taste preference.
  • 1 tsp Garlic Powder Adds aromatic depth; feel free to swap in fresh garlic for a stronger flavor.
  • 1 tsp Dry Mustard Optional, but recommended for a slight tang that enhances the soup.
For Seasoning
  • 1 tsp Kosher Salt Enhances the natural flavors; be cautious based on clam juice saltiness.
  • 1 tsp Black Pepper Offers warmth; white pepper can be substituted for a milder profile.
  • 2 tbsp Dry Sherry Adds a complex sweetness; can be replaced with white wine if desired.
  • 1 tbsp Lemon Juice A splash brightens the dish; optional but highly recommended!
For Garnish
  • 2 tbsp Chopped Parsley Freshens up the presentation and adds a splash of color.
  • 1/2 cup Reserved Crabmeat Use some for a delightful garnish to impress your guests.

Equipment

  • nonstick saucepan

Method
 

Step-by-Step Instructions for Maryland Cream of Crab Soup
  1. Begin by rinsing and draining the lump crabmeat carefully to ensure it's clean and free of shells. Gently pick through to remove any stray shell pieces, reserving a few pieces for garnish. Set the prepared crabmeat aside while you move on to creating the rich base for the Maryland Cream of Crab Soup.
  2. In a nonstick saucepan, melt the unsalted butter over medium-low heat. Once melted, add the chopped shallots and sauté for 2-3 minutes until they turn translucent and fragrant.
  3. Sprinkle flour into the sautéed shallots and whisk continuously to form a roux. Cook for about 2 minutes until smooth and slightly golden.
  4. Gradually whisk in clam juice, followed by milk and heavy cream. Increase heat to medium, stirring until the mixture simmers.
  5. Once simmering, stir in Old Bay seasoning, garlic powder, dry mustard, and salt and pepper to taste. Allow the soup to simmer for an additional 2 minutes.
  6. Gently fold in the reserved crabmeat into the soup, maintaining a low simmer for about 8 minutes.
  7. Taste the soup and adjust the seasoning if needed; add more Old Bay, dry sherry, or lemon juice for brightness.
  8. Ladle the soup into bowls and garnish with reserved crabmeat and chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 12gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 85mgSodium: 750mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 1200IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Always use fresh crabmeat for the best flavor. Simmer gently to prevent scorching and maintain creaminess. Store leftovers in an airtight container for up to 2 days.

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