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Charles' Cream of Crab Soup

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

ready in: 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.

added by

TheCrabPlace

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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comments & reviews



number of 5 star votes on this recipe
3297%
number of 4 star votes on this recipe
13%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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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:
Oct 2, 2013





REVIEW: recipe rating
Amazing soup!! Very rich but so full of flavor. The crab isn't cheap but worth it for this soup.



Registered Member at CDKitchen.com
Member since:
Jun 19, 2011





REVIEW: 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




REVIEW: 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




REVIEW: 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




REVIEW: 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




REVIEW: 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




REVIEW: 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:
Jan 10, 2011





REVIEW: 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




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



Guest at CDKitchen.com

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



Guest at CDKitchen.com

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!



Guest at CDKitchen.com




REVIEW: recipe rating
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!



Guest at CDKitchen.com




REVIEW: recipe rating
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!!



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Registered Member at CDKitchen.com
Member since:
Sep 15, 2009





REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
Very good recipe. Makes the best Ive tasted !!!! Thanks



Guest at CDKitchen.com




REVIEW: recipe rating
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!



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Registered Member at CDKitchen.com
Member since:
Feb 17, 2008





REVIEW: recipe rating
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!



Guest at CDKitchen.com

getum

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!



Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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!



Guest at CDKitchen.com




REVIEW: recipe rating
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!!



Guest at CDKitchen.com

marleneinMD

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!!



Guest at CDKitchen.com

Carolyn J.

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!



Guest at CDKitchen.com




REVIEW: recipe rating
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



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
This is the best cream of crab soup ever! And so easy to make. I highly recommend giving it a try.



Guest at CDKitchen.com




REVIEW: recipe rating
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.



Registered Member at CDKitchen.com
Member since:
Jan 28, 2005





REVIEW: recipe rating
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.
Diana, WV



Registered Member at CDKitchen.com
Member since:
Jul 25, 2004





REVIEW: recipe rating
**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!