Cindy'S Cream Of Crab Soup
Cindy's Cream of Crab Soup offers a rich, creamy blend of Maryland crabmeat and aromatic flavors, perfect for seafood lovers seeking comfort in a bowl.
Ingredients
Instructions
- Ensure cartilage is removed from the crabmeat.
- Melt butter in a small soup pot.
- Saute minced onion in butter until translucent.
- Blend in flour and stir until smooth.
- Slowly stir in chicken broth and pepper, then simmer for several minutes.
- Add milk and cook slowly, stirring constantly until thickened, without boiling.
- Add crabmeat and salt to taste to the milk mixture.
- Remove from heat and serve, or transfer to a crock-pot and cook on low until ready to eat.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're in a pinch, you can substitute the crabmeat with shrimp or lobster for a different flavor. Adding a pinch of Old Bay seasoning can enhance the Maryland flavor profile. Ensure the crabmeat is fresh for the best taste, and don't skip the step of sautéing the onions to bring out their sweetness.
Serving Suggestions
Serve this rich cream of crab soup in bowls topped with a sprinkle of fresh parsley or chives for color. It pairs beautifully with crusty bread or a light salad for a complete meal. For a comforting dinner, consider serving it alongside Linda's Chicken and Rice for a delightful combination of flavors, showcasing comforting American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent separation. Avoid boiling, as this can alter the texture of the crabmeat. You can also freeze the soup, but it's best to leave out the crabmeat until reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy'S Cream Of Crab Soup contains roughly 403 calories, with 9g protein, 42g carbohydrates, and 23g fat. It is an excellent source of vitamin C (107% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. It may thicken as it cools, so you might need to add a little milk when reheating to reach your desired consistency.
What type of crabmeat should I use?
Using fresh Maryland backfin crabmeat provides the best flavor and texture for this soup. However, if fresh isn't available, lump crabmeat or pasteurized crabmeat can be good alternatives, ensuring it’s high quality for the best results.
Can I make this soup gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just be sure to adjust the amount accordingly, as gluten-free flours may vary in thickening ability.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).