Creamy Spiced Maryland Cream of Crab Soup
Maryland Cream of Crab Soup recipe
Yield
8 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | small |
onions
chopped |
|
| 2 |
cloves
whole |
*
|
|
| 1 | large |
bay leaves
|
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
cayenne pepper
or more, to taste |
|
| ½ | pound |
crab meat
fresh, picked over |
|
| 8 | ounces |
clam juice
|
*
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
chives
freshly chopped; can substitute green onions |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 2 | each |
cloves
whole |
*
|
| 1 | large |
bay leaves
|
*
|
| 15 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
cayenne pepper
or more, to taste |
|
| 226.8 | g |
crab meat
fresh, picked over |
|
| 231.2 | ml/g |
clam juice
|
*
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
chives
freshly chopped; can substitute green onions |
*
|
Directions
Melt butter in heavy large saucepan over medium heat.
Add onion, cloves and bay leaf; sauté until onion is translucent, about 3 minutes.
Sprinkle with flour and stir 1 minute.
Gradually whisk in milk and cream.
Add nutmeg and ⅛ teaspoon cayenne pepper.
Reduce heat to med-low.
Simmer until slightly thickened, about 15 minutes.
Strain soup into bowl, pressing on solids to release liquid.
Return liquid to same saucepan.
Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil).
Season with additional cayenne pepper, if desired, and salt and pepper.
Ladle soup into bowls; garnish with chives.
Note: Can be made 1 day ahead and refridgerated. Rewarm over low heat.
