Cream of Crab Soup

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There are two soups that you can find in just about any Maryland restaurant. Maryland Crab, a tomato based vegetable soup with crab meat and heavy Old Bay seasoning to make it spicy, and Cream of Crab, a cream/milk based soup with potatoes, celery and crab meat with a much milder flavor and richer texture almost like a chowder or bisque.

For years I would only eat Maryland Crab soup. Something about cream and crab meat together just turned me off completely. I think I was in my early 20's before I finally decided to try cream of crab soup. Its quite tasty, but I should have known that all along. While I still tend to gravitate towards Maryland Crab when given the choice, I do appreciate the richness and flavors of the cream of crab soup. Which is why when I saw it on Laura's blog, I added it to the menu for the following week.

Laura has a Local tag on her blog where she features Maryland-style recipes and where she uses local ingredients. The whole section makes my Maryland-native heart smile to see someone else share the recipes I grew up eating as well. You should check it out!



Cream of Crab Soup
Barely Adapted from. Tide and Thyme 
Servings: 4-6
Printer Friendly 

Ingredients:
    • 1 lb. crab meat, shells removed
    • 2 small white potatoes, peeled and cut into 1" cubes
    • 2 stalks celery, finely chopped
    • 1 shallot, minced
    • 2 tbsp. butter
    • 2 tbsp. flour
    • 2 cups milk
    • 2 cups heavy cream
    • Old Bay seasoning  

    Directions:
    1. Bring a pot of lightly salted water to a boil. Add the potatoes and cook for 10 minutes or until just softened. Drain and set aside.
    2. Melt the butter in a large saucepan over medium-high heat. Add the celery and shallot and cook for 5-7 minutes or until soft. Whisk in the flour until combined and cook for 2-3 minutes more.
    3. Add the potatoes, milk and cream and bring to a simmer, stirring constantly until the soup thickens. Then add the crab meat and reduce the heat to low.
    4. Cover and let cook for 5 minutes.
    5. Ladle the soup into bowls and season with Old Bay to taste.



    The only change I made from the original recipe was to add potatoes. I've only had cream of crab with them and I just felt like it wouldn't be the same without them. I don't think I got my soup to thicken up as much as it should have, but I served this along with some lightly toasted Italian bread and it was absolutely delicious.

    While I can't just convert to a cream-of-crabber, I can say that this version of cream of crab is delicious and I will definitely make it again.


7 comments:

  1. I can't believe that I have never had a cream crab soup. This looks lipsmacking!

    ReplyDelete
  2. I didn't think you could make me miss Maryland so soon, but now I am craving some of this! I also really like crab and corn chowder, so I might sub the potatoes for some corn. Now you just need to give me a recipe for Chicken Chesapeake or Crab Dip!

    ReplyDelete
    Replies
    1. I have a chicken chesapeake recipe on here somewhere. I know I need to redo the pic. And now I want crab dip. I may need to make some up soon.

      Delete
  3. I'm making cream of crab this weekend. I use a cream base that you can buy in a wholesale food store, such as Holt or Sysco (MD businesses). I also put in shredded carrots. Just gives it another texture. Deliciousness in a bowl!

    ReplyDelete
  4. You had me until I saw potato........ A pretty regular cream of crab except as a purist I just can't think of potato and crab. Sounded New England not Maryland. I lived in Baltimore only 13 years but have been to many great restaurants there and on the eastern shore. There is crab and corn chowder. But Cream of Crab begs for the Crab to be the start............

    ReplyDelete

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