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.
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.
Jul 1, 2013
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.
Aug 24, 2012
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 :)
Aug 2, 2012
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.
Jun 6, 2012
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!!
Apr 2, 2012
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.
Jan 11, 2011
stacielynned Member since: January 10, 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.
Oct 31, 2010
Glen Burnie Beevers REVIEW:
Great recipe !!!! Best Cream of Crab recipe yet. Will deff go into the family recipe box !!!
Sep 6, 2010
gymam 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
Feb 15, 2010
DrewAgain 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!
Feb 5, 2010
Guest Foodie 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!
Dec 30, 2009
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!!