Maryland Cream Of Crab Soup
A rich and creamy Maryland-style crab soup with tender crabmeat, seasoned with lemon, hot sauce, and optional cheese, perfect for seafood lovers seeking comforting flavors.
Ingredients
Instructions
- Dissolve the chicken bouillon cube in the milk.
- In a 4-quart saucepan, cook the chopped onion in butter until tender.
- Blend in the flour, salt, pepper, celery salt, and hot sauce.
- Gradually add the half and half and the prepared milk with bouillon, cooking over medium heat and stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Add the crabmeat and heat through, but do not let it boil.
- Garnish with parsley flakes before serving.
- Allow the soup to stand for improved flavor.
- Never let the soup boil after adding the crabmeat.
- Optionally, add Old Bay seasoning, shredded Cheddar cheese, or sherry for extra flavor.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream along with the half and half. If you can't find fresh crabmeat, canned or frozen crabmeat can work, just be sure to drain and rinse it well. For a little extra flavor, try adding a pinch of Old Bay seasoning. Remember to stir constantly to prevent the mixture from scorching.
Serving Suggestions
Serve this delightful soup with crusty bread or oyster crackers for a complete meal. For an elegant touch, garnish with fresh parsley flakes and consider pairing it with a crisp green salad. This soup also pairs beautifully with Chicken 'N' Rice for a comforting dinner.
Storage & Reheating
Store leftover Maryland Cream Of Crab Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup slowly over low heat, stirring gently to avoid boiling, which could affect the crabmeat's texture. If desired, add a splash of milk to restore creaminess while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Cream Of Crab Soup contains roughly 219 calories, with 9g protein, 35g carbohydrates, and 6g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (56% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 603mg per serving (26% 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 use frozen crabmeat for this recipe?
Yes, frozen crabmeat can be used in this recipe. Just make sure to thaw it completely and drain any excess liquid before adding it to the soup. This will help maintain the flavor and prevent the soup from becoming watery.
How can I make the soup spicier?
To add more heat, increase the amount of hot sauce or Tabasco sauce you use. You can also incorporate a pinch of cayenne pepper for an additional kick. Just be sure to taste as you go to achieve your desired spice level without overwhelming the dish.
What can I serve with Maryland Cream Of Crab Soup?
This rich soup pairs well with a variety of sides. Consider serving it alongside a simple green salad or crusty bread for dipping. For a heartier meal, you could complement it with dishes like Chicken And Kraut or even offer a selection of appetizers such as shrimp cocktails or stuffed mushrooms.
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).