The BEST Cream of Crab
I’m extremely particular about my cream of crab soup. It’s a favorite of mine and easy to find here in Maryland but, frustratingly, too many places don’t do a good job with such a simple recipe. My recipe tackles some of my biggest pet peeves with this classic soup.
Why You’ll Love This Recipe
Simple. Cream of crab soup should be simple. Sometimes, chefs try to get too fancy and add ingredients that just don’t belong. We keep it simple not because we don’t want to do any extra work, but because there’s no reason to mess with perfection! A few basic ingredients allow the crab to really shine, while accenting it with perfectly balanced flavor and texture. Perfect consistency. This is a silky, creamy soup, unlike many recipes that have a too-thick, pasty consistency. It shouldn’t feel like you’re spooning mashed potatoes! You’ll have no problem going back for another spoonful with my recipe! Full of flavor. Some crab soups are bland, but not this one. The crab meat is the shining flavor, and it’s accented with Old Bay and a bit of sherry (or wine). Maryland staple. If you’ve tried and loved Maryland cream of crab, you are going to LOVE this recipe! As a Maryland native, I can confirm this is the real deal (make sure you check out my authentic Maryland crab cake recipe, too!).
Recipe Origins
I can’t take full credit for this recipe; it actually came from my mother in law…sort of. She doesn’t actually have a recipe and just wings it instead (and every time it turns out phenomenally). I asked her to give me the basics so I could write things down and share it with you today. The biggest difference between my final version and hers is that she usually finishes her soup with a splash of wine–white or red, whatever she has on hand. I use dry sherry instead, as that is my preference (I talk more about this below). Rather than being cooked early on (which is how most alcohols are added to my savory recipes – think my beef ragu or vodka sauce), the sherry is added at the very end. This allows it to lend a bolder flavor to the soup; it’s not very much, but the flavor is present and pleasant.
Ingredients
Let’s go over what you need to make the best version of this soup. Heads-up, there’s a lot of cream and butter below! SAM’S TIP: This soup is also excellent when mixed with Maryland crab soup, a tomato based soup. This is often called 50/50 soup, and it’s less rich than what I’m sharing here today. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
SAM’S TIP: It’s very important to let your soup thicken enough after adding the half and half. It should coat the back of the spoon enough that you can’t see the spoon through the soup. Otherwise, it won’t be as thick as it ought to be.
What Should I Serve with Cream of Crab Soup?
Since this is a rich, indulgent, and filling soup, we serve it in small bowls with a side salad and some crusty bread. My favorites are something with a hearty crust and a soft, tear-able center like my sourdough bread or my quick and easy artisan bread. Biscuits, sourdough biscuits, or sourdough crackers are other great options. For even more Maryland flavor, make my garlic cheese drop biscuits and add ¼ teaspoon Old Bay for “cheddar bay” biscuits! I can’t wait to hear what you think of this recipe (let me know in the comments!), and if you’re interested in a non-creamy Maryland crab soup, stay tuned because I’ll be sharing my family’s recipe later this year. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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