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Cream of Crab Soup

Posted on 06/11/2010 by Maura

I love my friend Errika for many things, one of them being she is always up for a stiff drink or making yummy food.  The other day we had nothing better to do after work, so we set out to make a delicious dinner!  She suggested Cream of Crab soup, and I obviously couldn’t say no.  While I’m not normally a soup person, I am obsessed with Cream of Crab.  It reminds me of crab dip that you eat with a spoon!  Perfect.

This recipe is filled with jumbo lump meat and the consistency is pretty thick.  If you like it a bit thinner, you can add 3 cups of milk and 1 cup half-and-half.  While the sherry is optional, it really adds another dimension of flavor and I really suggest using it.  I used 3 tablespoons but you could even put a bit more.  The taste is subtle yet recognized.  This recipe is exactly how I like my Cream of Crab–there isn’t any celery or other tastes that conflict with the sweetness of the meat.  However, if you would like to add celery or celery seed–go right ahead!

Even if you aren’t from Maryland, try finding some Maryland crab and making this soon.  It is great for a dinner party or as a special treat!  I absolutely love this soup, it is so rich and silky.

Cream of Crab Soup

Ingredients

4 tablespoons (1/2 stick) butter

1 medium onion, minced

1/3 cup flour

2 cloves garlic, minced

1-1/2 tablespoons Old Bay

2 cups half-and-half

2 cups 2% milk  (this is a relatively thick soup, add more milk and less half-and-half if you wish)

1 pound jumbo lump crab meat, rinsed and picked through for shells

3 tablespoons dry Sherry (you can even put a little more if you wish)

Instructions

Melt the butter in a large saucepan over medium-high heat.  Add the onion and cook until soft but not browned, stirring constantly, about five minutes.  Add flour, garlic and Old Bay and whisk to incorporate.  Whisking constantly, slowly add the milk and half-and-half.

Stir in crab meat and turn the heat to low.  Let the soup simmer for about 20 minutes, stirring occasionally.  After 20 minutes, stir in the sherry and let the soup cook for about five more minutes before serving.   Top with additional Old Bay if desired!

Enjoy!

Recipe adapted from Oldbay.com

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Crab, Dinner, Quick & Easy Meals, Soups, vegetarian and tagged Crab, cream of crab, soup. Bookmark the permalink. ← My Favorite Breakfast (English Muffin with Tomato) Salsa! →