Maryland Cream of Crab Soup.

Maryland Cream of Crab Soup is a rich and comforting dish that celebrates the flavors of the Chesapeake Bay. With its smooth, creamy base made from butter, milk, and a touch of Old Bay seasoning, this soup is elevated with the delicate sweetness of lump crabmeat.

The addition of dry sherry enhances the depth of flavor, making it a perfect appetizer or light meal.

Whether served at a gathering or as a cozy dinner, this soup brings a taste of Maryland’s seafood tradition straight to your table.

Why You’ll Love This Recipe:

People will love this Maryland Cream of Crab Soup because it combines the rich, creamy texture of the soup with the sweet, delicate taste of fresh lump crabmeat.

The addition of Old Bay seasoning adds a signature Chesapeake Bay flavor, while the dry sherry gives it a subtle depth that makes each spoonful incredibly satisfying.

It’s a comforting, flavorful dish that’s perfect for seafood lovers and anyone craving a warm, indulgent meal.

This soup is also versatile enough to be served as a starter or a main course, making it ideal for any occasion.

Key Ingredients:

Butter: Adds a rich, smooth base for the soup.

Onion: Provides savory depth and sweetness to the flavor profile.

Flour: Used to thicken the soup and create a creamy texture.

Milk or Half-and-Half: Creates the creamy consistency for the soup.

Old Bay Classic Seafood Seasoning: A quintessential seasoning that brings a bold, aromatic flavor typical of Maryland seafood dishes.

Lump Crabmeat: The star ingredient, adding a sweet, delicate flavor to the soup.

Sherry: Enhances the richness and complexity of the soup’s flavor.

Maryland Cream of Crab Soup

Ingredients (6 servings):

1/4 cup (1/2 stick) butter

1 medium onion, coarsely chopped (about 1 cup)

1/3 cup flour

4 cups milk or half-and-half

1 tablespoon OLD BAY Classic Seafood Seasoning

1/2 teaspoon McCormick Parsley Flakes

1 pound lump crabmeat

3 tablespoons dry sherry or cooking sherry

Instructions:

Melt the butter in a 3-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, or until softened.

Add the flour, Old Bay seasoning, and parsley flakes. Whisk until well blended and smooth.

Gradually add the milk (or half-and-half), whisking constantly. Bring the mixture just to a boil.

Stir in the crabmeat, then reduce the heat to low. Let the soup simmer for 20 minutes, stirring occasionally.

If desired, stir in the dry sherry and heat for an additional 1-2 minutes.

Optional: Sprinkle with additional Old Bay seasoning before serving for extra flavor.

Enjoy your creamy, flavorful Maryland-style crab soup!

Notes:

Crabmeat Quality: For the best flavor, use high-quality lump crabmeat. Fresh crabmeat will give the soup a more vibrant, sweet flavor compared to canned varieties. If fresh is unavailable, frozen lump crabmeat can be a good alternative.

Consistency: If you prefer a thicker soup, you can increase the amount of flour slightly or reduce the amount of milk. For a thinner consistency, add more milk or half-and-half.

Old Bay Seasoning: Old Bay is a signature seasoning for Maryland crab dishes, but you can adjust the amount to your taste, especially if you prefer a spicier or milder flavor.

Sherry: The dry sherry adds a nice complexity to the soup. If you don’t want to use sherry, you can leave it out, but it does bring out the best in the crab flavor.

Storage: This soup can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream. Avoid reheating more than once for the best texture and flavor.

Serving Suggestions: Serve with a sprinkle of extra Old Bay seasoning or fresh parsley for added color and flavor. This soup pairs wonderfully with crusty bread or crackers for dipping.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 250 kcal | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Carbohydrates: 12g | Dietary Fiber: 1g | Sugars: 6g | Cholesterol: 70mg | Sodium: 500mg | Calcium: 150mg | Iron: 1mg

Frequently Asked Questions:

Can I use imitation crab meat instead of lump crab meat?

While lump crab meat provides the authentic flavor and texture of Maryland crab soup, you can use imitation crab meat as a more affordable option.

It won’t have the same rich crab flavor, but it can still work in the soup.

Can I make this soup ahead of time?

Yes! This soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Just reheat it gently on the stove, adding a little more milk or half-and-half if needed to adjust the consistency.

Can I make this soup gluten-free?

Yes, you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch.

Make sure to adjust the amount based on the consistency you prefer.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay seasoning, you can make a substitute by mixing paprika, celery salt, black pepper, crushed red pepper flakes, and a little thyme or oregano.

Adjust the amounts to taste.

Can I freeze Maryland cream of crab soup?

Freezing is not recommended for cream-based soups, as the dairy may separate upon reheating.

However, you can freeze the soup without the dairy and add the cream or milk when you reheat it for the best texture.

What type of crab meat should I use?

For the best flavor and texture, use lump crab meat.

It provides a sweet, tender bite that is characteristic of Maryland crab soup.

You can also use backfin or claw meat if lump is unavailable, but the texture and flavor might differ slightly.

How do I prevent the soup from curdling when adding milk or cream?

To avoid curdling, make sure to gradually add the milk or cream while whisking constantly.

It’s also helpful to bring the milk to room temperature before adding it to the soup to reduce the temperature shock and prevent curdling.

Can I make this soup spicier?

Yes! If you like your soup with more heat, you can add a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce.

Just be careful, as too much heat can overpower the delicate flavors of the crab.

What if I don’t have sherry?

If you don’t have dry sherry, you can substitute it with a splash of white wine or even chicken broth.

The sherry adds a unique depth of flavor, but these alternatives will still work well to enhance the taste.

Can I make this soup vegetarian or seafood-free?

To make a vegetarian or seafood-free version, you could omit the crab and replace it with a plant-based protein like tofu or mushrooms for texture.

You can also adjust the seasonings to maintain the flavor profile without seafood.