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Charles' Cream of Crab Soup

recipe at a glance
Rating: 5/5 5 stars
32 reviews
5 comments


recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   6

  

recipe id: 13418
cook method: stovetop

Charles' Cream of Crab Soup Recipe
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ingredients

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

directions

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.

cook's notes

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.


nutrition

941 calories, 88 grams fat, 15 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: TheCrabPlace



ratings & reviews



number of 5 star votes on this recipe
3197%
number of 4 star votes on this recipe
13%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
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number of unrated comments on this recipe5



Registered Member at CDKitchen.com



Member since: June 19, 2011
recipe rating
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.



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
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 :)



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
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!!



Guest at CDKitchen.com



recipe rating
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.



Registered Member at CDKitchen.com



Member since: January 10, 2011
recipe rating
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.



Guest at CDKitchen.com



recipe rating
Great recipe !!!! Best Cream of Crab recipe yet. Will deff go into the family recipe box !!!



Guest at CDKitchen.com
Sep 6, 2010

gymam
question or 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



Guest at CDKitchen.com
Feb 15, 2010

DrewAgain
question or 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!



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