Maryland Cream of Crab Soup

 

 

 

 

 

 

 

 

 

 

 

This is the King of all soups here in Maryland. We love our Maryland blue crabs and all the different dishes you can make from this wonderful crustacean. This is one of my favorites and so easy to make. This soup is so creamy, thick and delicious and full of tender, sweet Maryland lump crab.

Maryland Cream of Crab Soup

 1/4 cup (1/2 stick) butter

½ cup onion, coarsely chopped

1/3 cup flour

2 cups half-and-half (half milk/half cream)

2 cups cream

1 tablespoon Old Bay Seasoning

1 pound jumbo lump crab meat

3 tablespoons dry sherry or cooking sherry (optional)

 

 

 

 

 

 

 

 

 

 

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour and Old Bay and whisk until well blended. While whisking constantly, gradually add cream and half and half. Bring just to boil.

 

 

 

 

 

 

 

 

 

Reduce heat to low and gently stir in crab meat. Simmer 20 minutes, stirring occasionally.

Stir in sherry, if desired and heat for an additional 2 minutes. Sprinkle with additional Old Bay, if desired.

  

Photography is the property of and copyrighted to Welcome Home.