Maryland Cream of Crab Soup Recipe
Combining the freshest crab meat with a velvety blend of dairy, fragrant herbs, and a hint of spice, this Maryland Cream of Crab Soup Recipe is a luxurious treat for the senses.
Ingredients
- 1 pound Maryland jumbo lump crab meat (divided)
- 1 pint Milk
- 1 quart Half and half
- 2 pints Heavy whipping cream
- 1 tablespoon Fresh parsley (chopped)
- 3 teaspoons Old Bay Seasoning (divided)
- 1/4 cup Butter
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 tablespoon Cornstarch plus more if needed to make a paste
- Making cornstarch paste with water or cornstarch
Instructions
- Remove as much cartilage as possible from the lump crab meat by gently picking it through. It is best to preserve as much lumpiness as possible. When you are working, keep a small bowl of room-temperature water beside you so you can wash your fingers as you go. Set aside the crab meat after discarding the cartilage.
- A mixture of milk, half-and-half, and heavy whipping cream should be brought to a boil. Butter, salt, pepper, and 1 teaspoon Old Bay Seasoning to 1/3 of the crab meat.
- Prepare a paste by mixing cornstarch with cold water, whether it is tap water or cold chicken stock when it boils. Add the cornstarch to a small bowl and whisk it with the liquid to form a paste. Make sure the paste is thoroughly incorporated into the soup in order to prevent lumps, and keep whisking until the soup is thickened. When lumps form, whisk them out until they have been removed.
- Continue stirring gently to preserve the lumps of the lump crab meat for another 1/3 of the crab meat. There should be a fair amount of thickness to the soup. Add a dash of Old Bay to garnish and sprinkle the remaining crab over the top.