Award Winning Maryland Cream of Crab Soup
Indulge in the luxurious flavors of Award-Winning Maryland Cream of Crab Soup, a true coastal delight. This rich and creamy soup features succulent Maryland jumbo lump crab meat, blended with the iconic OLD BAY Seasoning for a taste of the Chesapeake Bay.
The combination of heavy cream, half-and-half, and milk creates a velvety base, while fresh parsley and butter add depth and richness. Perfect for a special occasion or a comforting meal, this recipe captures the essence of Maryland’s culinary tradition in every spoonful.
Award Winning Maryland Cream of Crab Soup
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 (as needed )
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Instructions:
Heat Dairy: In a large pot, combine milk, half-and-half, and heavy cream. Heat over medium heat until the mixture begins to simmer.
Add Flavors: Stir in the crab meat, chopped parsley, OLD BAY Seasoning, butter, salt, and pepper. Continue to simmer until the butter is fully melted and the mixture is well combined.
Thicken the Soup: In a small bowl, create a cornstarch slurry by mixing cornstarch with a small amount of water. Gradually add this mixture to the soup, stirring constantly until the desired thickness is achieved.
Simmer and Serve: Allow the soup to simmer for a few more minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve hot.
Notes:
Crab Meat:
Quality: Use high-quality Maryland jumbo lump crab meat for the best flavor and texture. Avoid using imitation crab meat as it won’t provide the same taste.
Heavy Cream & Half-and-Half:
Substitutes: For a lighter version, you can use half-and-half instead of heavy cream, though it will be less rich. Adjust the cornstarch to achieve the desired thickness.
Cornstarch:
Thickening: The amount of cornstarch needed can vary based on how thick you want the soup. Start with a small amount and gradually add more as needed. Make sure the cornstarch slurry is well-mixed to avoid lumps.
OLD BAY Seasoning:
Adjust Spice: OLD BAY Seasoning adds a distinctive flavor. Adjust the amount based on your taste preference and spice tolerance.
Butter:
Flavor: Use unsalted butter to control the salt level in the soup. If you use salted butter, reduce the added salt accordingly.
Milk:
Consistency: Whole milk is preferred for its creaminess, but you can use 2% milk if needed. For a richer texture, stick with whole milk or a combination of milk and cream.
Simmering:
Heat Control: Keep the heat at a simmer, not a rolling boil, to prevent curdling of the cream. Stir occasionally to ensure even cooking and prevent sticking.
Seasoning:
Taste Adjustment: Always taste the soup before serving and adjust the salt and pepper to your liking. Add a touch of lemon juice for a bit of brightness if desired.
Storage:
Keeping Fresh: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
Serving Suggestions:
Garnish: Garnish with additional crab meat or a sprinkle of fresh parsley for presentation. Serve with crusty bread or oyster crackers for a complete meal.
Nutrition Information:
Serving Size: 1 cup
Calories: 320 kcal | Protein: 12 g | Fat: 25 g | Saturated Fat: 15 g | Carbohydrates: 12 g | Fiber: 1 g | Sugars: 8 g | Sodium: 800 mg
Frequently Asked Questions:
Can I use frozen crab meat instead of fresh?
Yes, you can use frozen crab meat.
Thaw it thoroughly and drain any excess liquid before adding it to the soup to maintain the desired texture and flavor.
What can I use instead of OLD BAY Seasoning?
If you don’t have OLD BAY, you can use a combination of paprika, celery salt, black pepper, and a pinch of cayenne pepper.
Adjust the seasoning to taste.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat to avoid curdling.
Can I substitute half-and-half with more heavy cream or milk?
Yes, you can substitute half-and-half with more heavy cream for a richer soup, or with milk for a lighter version.
Adjust the cornstarch as needed for thickness.
How can I make this soup gluten-free?
The recipe is naturally gluten-free if you use a gluten-free cornstarch and check that the seasoning and other ingredients are gluten-free.
Can I add vegetables to the soup?
Yes, you can add vegetables such as finely chopped celery, carrots, or onions for extra flavor.
Sauté them before adding to the soup to enhance their flavor.
What if my soup is too thick or too thin?
If the soup is too thick, add a bit more milk or broth to reach your desired consistency.
If it’s too thin, mix a small amount of cornstarch with water to make a slurry, then add to the soup and simmer until thickened.
Can I use non-dairy substitutes?
Yes, you can use non-dairy alternatives like almond milk or coconut cream instead of dairy.
Adjust the cornstarch to achieve the right consistency, and be aware that the flavor will change slightly.
How can I make the soup spicier?
To add more heat, you can incorporate a dash of hot sauce, cayenne pepper, or a pinch of red pepper flakes.
Add these gradually and taste as you go.
What’s the best way to store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup in a freezer-safe container for up to 3 months.
Thaw in the refrigerator before reheating.