Maryland Cream of Crab Soup
This luscious decadent cream of crab soup will have you swooning over every bite. It's loaded with the signature sweet Maryland crab meat and all of the heavenly cream in the world.
Prep Time15 mins
Cook Time20 mins
Oyster Crackers20 mins
Total Time35 mins
Servings: 6 servings
- 1 lb crab meat shells removed
- 1 qt half & half
- 1 c seafood stock
- 1/3 c cooking sherry
- 8 tbsp salted butter cut into equal pieces
- 4 tbsp all purpose flour
- 4 tbsp diced pimentos
- 4 tbsp fresh flat leaf parsley plus more to garnish
- 4 tsp Old Bay seasoning
- 1-2 tsp mustard powder
- 1/2 tsp kosher salt
- 1/2 tsp cayenne optional
- 1/4 tsp black pepper
In a 3-5 quart dutch oven over medium-low heat, melt 4 tablespoons of butter. Don't allow it to brown. Should take 2-3 minutes.
Then add the flour and stir to form a roux. Allow it to cook for 1 1/2 minutes before it browns. Pour in the seafood stock and sherry, whisk to make a sauce.
Stir in all of the dried spices including the salt then the half and half. Continue stirring until it blends completely. Next, add the pimentos, parsley, and crab meat.
Reduce the heat to low and add the remaining butter, allow it to simmer. Stir frequently being sure to scrape the bottom to loosen any sticking. Cook another 10-15 minutes on very low heat. Turn off the heat and cool for 5-10 minutes. Serve while hot.
Serving: 0g | Calories: 448kcal | Carbohydrates: 12g | Protein: 20g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 130mg | Sodium: 1158mg | Potassium: 437mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1565IU | Vitamin C: 16.9mg | Calcium: 231mg | Iron: 1.6mg