Maryland Cream of Crab Soup
A rich, sherry-spiked cream soup showcasing sweet lump crab meat, a staple starter at Chesapeake seafood restaurants.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Heavy-bottomed saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 28
- carbs
- 14
- protein
- 20
- calories
- 390
Instructions
- 1
Melt butter in a heavy saucepan over low heat. Whisk in flour to make a roux (a smooth paste).
- 2
Cook the roux gently for 2 minutes without letting it brown.
- 3
Slowly whisk in milk and seafood stock until the liquid is smooth.
- 4
Simmer over low heat for 10 minutes, stirring often, until thickened.
- 5
Stir in heavy cream and Old Bay seasoning.
- 6
Gently fold in crab meat and sherry. Warm through without letting it boil.
- 7
Ladle into bowls and dust the top with paprika.
Chef's tips
Cook the roux slowly over low heat to avoid a floury taste, and add crab meat at the end so it stays whole.
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently over low heat, stirring often; do not boil or the cream may separate.
Common mistakes to avoid
- •Letting the soup boil after adding the cream
- •Leaving out the sherry, which gives the soup its traditional flavor
Serving suggestions
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