Favourite Maryland Cream of Crab Soup
Submitted by donfrancis
Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minThis favorite Maryland cream of crab soup builds a silky broth using a classic roux technique, coating sweet crab meat in creamy comfort.
Cook chopped onion in butter until tender, whisk in flour and seasonings, then slowly add milk and vegetable broth for a smooth, lump-free base.
Pound of crab meat stirs in at the end, heating through without toughening so each spoonful delivers tender, sweet seafood.
Celery salt brings that distinctive Maryland flavor profile, while fresh parsley adds a pop of color and herbal brightness.
Pro Tips
- Remove all cartilage first: Pick through that crab meat carefully before cooking to avoid any unpleasant surprises mid-spoonful.
- Don’t let it boil: Once crab goes in, keep heat low to prevent toughening the delicate meat.
- Make it richer: Swap half the milk for heavy cream if you want restaurant-level luxury.
Ingredients
Directions
Remove cartilage from crab meat.
Dissolve bouillon cube in the boiling water.
In a 4-quart saucepan, cook onion in margarine or butter until tender.
Blend in flour and seasonings.
Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon.
Add crab meat; heat, but do not boil.
Garnish with parsley before serving.
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