Maryland-Style Cream of Crab Soup
Equipment
- Dutch oven or heavy-bottomed soup pot ensures even heat and prevents scorching
- Wooden spoon or heat-resistant spatula to stir without scratching
- Medium bowl to temper dairy
- Meat thermometer (optional) good to check if reheating
- Fine mesh strainer (optional) use if you want a super-smooth texture like a shrimp bisque soup but still retaining crab chunks
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 ribs celery finely diced
- 1 medium carrot finely diced (optional, for color and sweetness)
- 2 cloves garlic minced
Flour & Dairy
- ¼ cup all-purpose flour
- 3 cups whole milk room temperature
- 2 cups heavy cream room temperature
Seafood & Broth
- 2 cups seafood stock or low-sodium chicken stock
- 1 lb jumbo lump crab meat picked over for shells (lump crab meat recipes at their finest)
- ½ teaspoon Old Bay seasoning plus a pinch for garnish
- Hot sauce optional, to taste
Cheese & Seasoning
- ½ cup grated Gruyère or mild cheddar cheese optional, for richness
- Sea salt and white pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions
Sauté the aromatics
- In a Dutch oven over medium heat, melt the butter. Add diced onions, celery, and carrot. Cook until the vegetables are tender and translucent, about 7–8 minutes. Add garlic and cook until fragrant, about 30 seconds.
Make a roux
- Sprinkle the flour over the veggie mixture. Stir constantly for 2–3 minutes to cook off the raw flour taste and get a sandy-looking roux.
Add dairy and broth
- Gradually whisk in the seafood stock until smooth. Then slowly whisk in the room-temperature milk, followed by the heavy cream. This prevents curdling and helps build that creamy base. Stir until the mixture thickens slightly, about 5 minutes.
Season the soup
- Add the Old Bay seasoning, a few dashes of hot sauce if desired, and salt and white pepper to taste. Continue cooking gently on low heat to allow flavors to meld.
Incorporate the crab
- Gently fold in the jumbo lump crab meat. Let the soup heat through, about 3–4 minutes—don’t over-stir, as you want to keep those precious lumps intact. If you’re adding cheese, stir it in now until melted.
Adjust consistency
- If the soup is too thick, thin it with a bit more stock or milk. If it’s too loose, let simmer uncovered for a few extra minutes, or whisk in a cornstarch slurry.
Finish and serve
- Taste and adjust seasonings. Ladle into bowls and garnish with chopped parsley or chives and a sprinkle of Old Bay. Serve hot with crusty bread or oyster crackers for a truly comforting experience.