Charles' Cream of Crab Soup Recipe

**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!

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

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.

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

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.

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

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!

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!!

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!!

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!

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.

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.

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.

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!

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!

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.

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.

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.

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!

Very good recipe. Makes the best Ive tasted !!!! Thanks

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.

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.

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.

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.

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.