1 pound Maryland jumbo lump crab meat 1 tablespoon fresh parsley 3 teaspoons Old Bay Seasoning 1/4 cup butter 2 pints heavy whipping cream 1 quart half and half cornstarch 1/2 teaspoon salt 1/8 teaspoon pepper 1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.
Amazing soup!! Very rich but so full of flavor. The crab isn't cheap but worth it for this soup.
Member since: Jun 19, 2011
souploving October 24, 2013 REVIEW:
Absolutely love this soup. It's the best crab soup - better than any restaurant version. Trust me and do yourself a culinary favor and try it.
Charles July 1, 2013 REVIEW:
This is truly an iconic soup. If you haven't tried it, you must. I guarantee that this will be the best crab soup you've ever tried.
Nikki August 24, 2012 REVIEW:
I have made this recipe a dozen times or so over the years. BEST EVER! I too use more old bay then is called for and 2 pds of lump crab. Expensive dish, but well worth every penny :)
Mo August 2, 2012 REVIEW:
My family & any one that has had when I make it love it!!! Although, I made some slight changes. I add 2 lbs. of crab, took out the butter, & try to buy all low fat creams.
Debbie June 6, 2012 REVIEW:
This recipe is tops! Love,love, love it! Found it online a few years ago and my friends and family beg me to make it. I also add a splash of sherry, much more Old Bay and sometimes TWO pounds of crabmeat. YUMMY!!
Adele April 2, 2012 REVIEW:
I also used Sherry to mix with the cornstarch to thicken it up and I added a shallot for flavor. I used a cup of corn starch and a cup of sherry but it was a little thicker than I would have liked but still tasted fantastic. I used double the amount of Old Bay seasoning and added some garlic. Next time I think I will start with a 1/4 cup of corn starch and slowly add more if needed until I reach the desired thickness.
Member since: Jan 10, 2011
stacielynned January 11, 2011 REVIEW:
This is as close to a perfect crab soup as this Md girl has ever tasted. I did make a few changes based on other reviews and personal taste. I substituted 1/2 the heavy cream with evaporated milk to cut down on the fat. Started with 6 tsp of Old Bay, actually added more to my serving, but I love Old Bay. Added approx 1 tbsp finely chopped shallot, and a few good dashes of celery salt. I also can't imagine crab soup without sherry, so I used it as the mixer with the cornstarch. I will definately be making this over and over again.
Glen Burnie Beevers October 31, 2010 REVIEW:
Great recipe !!!! Best Cream of Crab recipe yet. Will deff go into the family recipe box !!!
gymam September 6, 2010 COMMENT: I loved this recipe !!!! I did put in finely chopped onions and extra old bay seasoning. It turned out scrumptious. After reading all the reviews, I think I will try it with Sherry next time. My only complaint was with the Corn starch. It did thicken my soup, but then seemed to harden up into these clumps. So, when eating the soup, every now and then, you bite into a hardened clump of corn starch :( Not sure why that happened ???? Any feedback would be much appreciated, thanks
DrewAgain February 15, 2010 COMMENT: In follow-up to my review above ("Drew"), I recently made this recipe again, substituting evaporated milk for heavy whipping cream. It worked fine, and only 70 grams of fat instead of 320 grams!
Guest Foodie February 5, 2010 REVIEW:
This soup is out of this world delicious! hands down best I've ever had even from Restaurants. I live in Maryland where crabs and crab recipes are loved and this soup definitley hits the spot! I made this for a football gathering and lost count of how many compliments and recipe requests I got. thanks for this one!
FellsPoint-Hon December 30, 2009 REVIEW:
This recipe is close to perfection but a mandatory is adding Sherry. It can be added during the cooking but a local Maryland style is to add in at dining to individuals taste. Using chicken broth instead of water is also the norm locally, even add a clam juice when making the thickener. Enjoy your Taste of Maryland!!
Drew November 17, 2009 REVIEW:
Totally awesome, as noted by everyone else here. Definitely go with the sherry instead of water. It adds a good "restaurant" flavor. I ended up using about a cup of cornstarch and half-cup of sherry to thicken it up a little. It was still plenty soupy! Speaking of plenty soupy... If it isn't apparent, you'll need a BIG pot to cook this recipe. I chose one of my larger pots and it still boiled over when I added the starch at the end. I haven't finished eating it all, but I'm guessing I'll easily get 7 or 8 bowls out of this recipe. Also (and I'm sure some folks won't appreciate me mentioning this), like all cream-based soups, this one contains a LOT of fat. I ran the numbers and it comes to about 70 grams per bowl, if you divide it into 6 servings. That's more than two Big Macs! Of course the dairy products are the culprit... particularly the heavy whipping cream, which contributes 320 grams of fat to the soup. I used "no fat" half-n-half and the soup still tasted fine. Maybe next I'll look around for a low-fat heavy whipping cream... if there is such a thing. The butter (44 grams of fat) and whole milk (16 grams of fat) aren't that big of deal, relatively speaking.
Member since: Sep 15, 2009
goofycook September 15, 2009 REVIEW:
This was absolutely wonderful. I used 3 Tablespoons of Old Bay as others suggested. For the paste, I used 1/2 C water and 3/8 C cornstarch. Perfect thickness, great taste. This is a definite keeper, as I enjoy crabs as often as I can.
Don April 6, 2009 REVIEW:
The best crab soup ever. If you've ever had the cream of crab soup at Dutch's Daughter's in Frederick MD and thought it was great, this recipe is a step above that. Thanks for the recipe. I make this recipe at least once a month. Thanks for a great recipe.
Brandon January 24, 2009 REVIEW:
This was my first time making a soup from scratch, and it turned out great. A++
I used 1/4 cup corn starch and 1/2cup water for the paste. The consistancy is good, but next time I may use a little bit more corn starch.
I also used half an onion and 5 tsp old bay.
Liliana December 19, 2008 REVIEW:
I agree with JTabron! It is the best and compares to Jerry's Seafood in Lanham, MD. I called Jerry's when I called Jerry's and asked what the difference between their Crab Bisque 9which is posted on the internet and their cream of crab (which isn't no longer posted) and they told me they add curry (just a little, OMG it was awesome.
Guest Foodie November 20, 2008 REVIEW:
Very good recipe. Makes the best Ive tasted !!!! Thanks
Sunnee November 17, 2008 REVIEW:
Oh my goodness! This is the BEST cream of crab recipe I have every had! I added potatoes and kale, but it was so yummy!My husband can't wait for me to make it again!
wealthyat50 November 4, 2008 REVIEW:
Excellent recipe, very fast to prepare and expensive at today's' prices. You will need to add more seasoning and slowly add the cornstarch paste until you get the correct consistency.
Libby October 23, 2008 REVIEW:
I made this recipe very recently and my family loved it! The second day I heated what was left over and added a small can of potatoes. I diced 1/2 of the can and shredded the other 1/2. It was just as good as the first day.
liz October 6, 2008 REVIEW:
This recipe is so easy and delightful. All of my family members love it. i brough this soup soooo much at the restaurants that i decide to make it. i also added more old bay but reading some people reviews i think I am goingto add some onions or shallots.
Member since: Feb 17, 2008
mariaw February 17, 2008 REVIEW:
I also added more salt and Old Bay--I like mine thick so kept adding corn starch mixed with water==would have been good to know how much to add!
But it is really good and as a Maryland crab person I will make it again!
getum December 23, 2007 COMMENT: I just went on a dinner cruise in Charlseton, SC. The She-crab soup is their specialty. It can't top this! This Crab Soup taste exactly like theirs!
cuppy October 28, 2007 REVIEW:
my mom brought me some crabs back from md. i picked them and made this soup....yummy yummy yummy !!!was great...i increased ole bay and used sherry instead of water to thicken.
Guest Foodie October 3, 2007 REVIEW:
This recipe is great and super easy. I followed the advice of one reviewer and added sherry. Everyone I have served this soup to loves it. If you want restaurant quality crab soup try this easy recipe.
Hoop September 22, 2007 REVIEW:
Having just moved from MD to CA, I wanted to bring the best part of the chesapeake area with me, and this recipe is great.
It's easy and delicious. I recommend doubling the old bay, adding 1tsp of onion salt and celery salt. Also if you're like me and want a little kick add a little paprika to taste.
Misplaced Marylander February 20, 2007 REVIEW:
This was a very good recipe. I grew up in Baltimore and Cream of Crab Soup was always a staple. I now live in London and have been working to get the husband's family to love crab as much as I do. Unfortunately, I am stuck using some swarmy canned white crab, but it is better quality than you would think.
I did however, make a few changes to the recipe. Instead of using water with cornstarch I use Sherry, and add shallot. A few people added onions, but I found that shallots work better with the delicate flavors of the cream and the crab.
Over all, a very good recipe from scratch (found a few using canned soups...no fun)and quite tasty. Cheers for it!
Ingy6331 December 20, 2006 REVIEW:
This was very tasty. I used 3T of Old Bay also. I also used a small onion. I didn't know how much cornstarch to use so it wasn't as thick I would of liked. But I will definitely make it again!!
marleneinMD August 26, 2006 COMMENT: This was the first time I ever made cream of crab soup and it won't be the last!! Sure to become a family favorite. It is delicious...and to think I pay big bucks for this at restaurants!! I added onions and used 5 tsps. old bay and used chicken broth instead of water to thinken it with the corn starch. Try it, you'll like it!!
Carolyn J. August 5, 2006 COMMENT: What a delicious recipe! I added a little chopped onion, celery and cooked potato cubes. I did not use the pint of milk.I increased the Old Bay to 5 Tsp.
Served with Italian Sourdough bread what a good meal!
lileva July 24, 2006 REVIEW:
Being a native of Maryland I would say this is the best recipe. My husband and children wanted me to make it again. I did add a little bit of onion and celery.
Lileva Stephens City, VA
lileva July 21, 2006 REVIEW:
I went to a resturant and had cream of crab soup, so I had to try it myself. My family loved it so much, my husband wanted me to make it for a church men's meeting and my daughter(who hates my cooking) asked me to make it again. How elegant and simple a meal.
kjw817 March 31, 2006 REVIEW:
This is the best cream of crab soup ever! And so easy to make. I highly recommend giving it a try.
JTabron March 15, 2006 REVIEW:
Absolutely fabulous. For thos familiar with Jerry Seafood in Lanham MD this recipe is on the money just not as thick. I also increase the amount of Old Bay seasoning and once cooked add a little more half and half to stretch the numbers of servings. God Bless you Mr. Smith.
Member since: Jan 28, 2005
DELICIOUS January 28, 2005 REVIEW:
this recipe was wonderful and easy to make. I used 5 tsp of the bay seasoning and added a can of small shrimp to the recipe, this was filling and very creamy. The best I have found yet. We loved it. Thank you.
Member since: Jul 25, 2004
girlwithtruck July 25, 2004 REVIEW:
**THIS RECIPE IS GREAT!**
What a creamy delight! This is the best crab soup recipe ever. The only thing I changed was doubling the Old Bay seasoning to 6 tsp (3 tbsp) and adding a small, finely chopped onion. It definitely makes at least 6 hearty servings. God bless you, Ms. Smith!