Cream of crab soup is a rich, velvety, and comforting dish that perfectly captures the flavors of the Chesapeake Bay. This iconic Maryland soup is beloved for its creamy texture and succulent crab meat, often seasoned with the famous Old Bay seasoning. If you’ve ever wondered how to make cream of crab soup at home, you’re in for a treat. This guide will walk you through a simple, authentic recipe with tips to help you create a bowl of pure crabby goodness.
Ingredients You’ll Need
– 4 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped (about 1 cup)
– 3 tablespoons all-purpose flour
– 1 tablespoon Old Bay seasoning (plus extra for garnish)
– ¼ teaspoon salt
– ¼ teaspoon freshly cracked black pepper
– 4 cups half and half
– 2 cups heavy cream
– 2 tablespoons dry sherry
– 1 pound jumbo lump crab meat, picked over and shells removed
Step-by-Step Instructions
1. Sauté the Onion and Make the Roux
Start by melting the butter in a large pot over medium-low heat. Once melted, add the finely chopped onion and cook, stirring frequently, until the onion is soft and translucent. This usually takes about 5 minutes.
Next, sprinkle in the flour and whisk it into the butter and onions. This mixture, called a roux, will thicken your soup. Cook it for about 90 seconds while whisking constantly, then add Old Bay seasoning, salt, and pepper. The Old Bay seasoning is key—it gives the soup its classic Maryland flavor.
2. Add the Dairy and Thicken the Soup
Slowly whisk in the half and half, adding it gradually to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally until the soup thickens enough to coat the back of a spoon.
Once thickened, stir in the heavy cream and let the soup return to a low simmer. Be careful not to boil vigorously to avoid curdling.
3. Incorporate the Crab and Sherry
Gently fold in the crab meat and dry sherry. Stir carefully to keep the crab lumps intact—this helps maintain the soup’s luxurious texture. Let the soup simmer on low heat for another 5 to 10 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed, adding more Old Bay if you like it spicier.
Tips for the Best Cream of Crab Soup
– Use Fresh, High-Quality Crab Meat: Jumbo lump crab meat is preferred for its large, tender pieces that make the soup feel indulgent. Avoid canned crab for this recipe if possible.
– Control the Heat: After adding cream, keep the heat low to prevent the soup from curdling. A gentle simmer is perfect.
– Thicken to Your Liking: If you want a thicker soup, you can create a slurry with cornstarch and cold water and add it gradually while stirring, then bring the soup back to a boil for a minute.
– Garnish Creatively: Sprinkle extra Old Bay seasoning, snipped chives, or reserved crab meat on top for a beautiful presentation and extra flavor.
– Add a Splash of Lemon Juice: For a subtle brightness, a little lemon juice stirred in at the end can elevate the flavors.
Why This Soup Is So Special
Cream of crab soup is more than just a dish; it’s a Maryland tradition. The combination of creamy dairy, savory Old Bay seasoning, and sweet crab meat creates a comforting and luxurious experience. Whether served as a starter or a main course, it brings a taste of the Chesapeake Bay right to your table. This recipe is straightforward enough for weeknight cooking but special enough for entertaining guests.
Cream of crab soup is a delicious way to enjoy the flavors of Maryland’s famous blue crabs. With simple ingredients and easy steps, you can make this creamy, flavorful soup in about 35 minutes. Serve it warm, garnish with a sprinkle of Old Bay, and savor the taste of the coast in every spoonful. Enjoy!