Maryland Cream of Crab Soup (2024)

This Cream of Crab Soup is bursting with lump crabmeat and full of Maryland flavor, thanks to Old Bay Seasoning. A taste of the Eastern shore in your dining room!

As a Maryland native, crab is my love language. You too? You’ll definitely want to check out my Maryland Crab Cakes, Baked Crab Dip, and Lime-Cilantro Crab Salad Toasts as well, all of which use fresh lump crab meat to delicious effect!

🥗 Ingredients

• Lump Crabmeat: Of course I am going to recommend fresh Maryland blue crab meat for this recipe, but you can use what you can find in your fish market or grocery store. No need to pay jumbo lump crab meat prices for a soup recipe—canned crab meat like Phillips crabmeat will work just fine. That said, always choose real crab meat as imitation crab will not work.
• Shallots: The mild flavor of shallots goes so beautifully with crab, but you could substitute ½ white onion or sweet onion instead.
• Clam Juice: This adds to the taste of the sea flavor, but you can replace this with seafood stock, vegetable stock, chicken broth, or even water.
• Milk and Heavy Cream: This combination provides the best level of creaminess for the soup. If you have half-and-half available rather than milk, you could use 2 cups half-and-half and 1 cup heavy cream instead. Both 2% and whole milk will work.
• Old Bay Seasoning: Old Bay gives this soup its Maryland flavor. It’s spicy, so if you don’t love spice, start with a smaller amount, then add more as you go. If you can’t find this in your grocery store spice aisle, you can purchase Old Bay online.
• Sherry: This gives the soup a little extra bit of flavor at the end—you can leave it out if you don’t have it, but it really is lovely with this soup.

🥣 Step-by-Step Instructions

Step 1: Prep 1 pound of crabmeat by rinsing in a fine-mesh sieve, then gently squeezing small handfuls of crab to remove water and feel for any shells in the meat. Remove any shells, and put the crabmeat into a small bowl, reserving about ¼ cup to use as a garnish.

Step 2: Peel 2 large shallots, and chop finely.

Step 3: Melt 2 tablespoons unsalted butter in a large nonstick saucepan over medium-low heat. Sauté chopped shallots until translucent, about 2-3 minutes.

Step 4: Whisk in 2 tablespoons flour until combined.

Step 5: Slowly whisk in 1 cup clam juice, 1 cup milk, and 2 cups heavy cream.

Step 6: Turn up to medium heat, and cook until bubbles begin to appear around the edges, about 5-7 minutes.

Step 7: Stir in 3 teaspoons Old Bay seasoning, ½ teaspoon garlic powder, ½ teaspoon dry mustard, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. (White pepper makes a good sub for black pepper here.)

Step 8: Simmer for another 2 minutes, until soup is beginning to thicken, then stir in crabmeat.

Step 9. Cook for 8 more minutes, keeping soup at a low simmer. (Turn down the heat as necessary.)

Step 10: Taste, and add another teaspoon Old Bay Seasoning if you like it spicy. Stir in 2 tablespoons dry sherry. If you like a soup that is a little more tangy, add 1 or 2 tablespoons of lemon juice.

Step 11: Garnish with chopped parsley and reserved fresh lump crabmeat, sprinkle with Old Bay, and serve.

Storage Tips

You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, or reheat on 80% power in the microwave, stirring occasionally.

🧐 Recipe FAQs for Maryland Cream of Crab Soup

👩‍🍳 Expert Tips

This soup benefits from a careful watch on it as you cook. You may need to adjust the heat several times. You don’t want to scorch the shallot/flour mixture, and you don’t want the soup to ever fully boil, so you need to keep an eye on it.

If you prefer a thicker consistency for this creamy soup, make a paste of cornstarch by combining 1 tablespoon cornstarch with 1 tablespoon water, and add that to the soup as it is simmering.Note that if you have leftovers, the soup will thicken up after it cools.

Use a rubber whisk so as not to damage your saucepan when you are whisking in the flour, then the liquids.

Make sure to replenish your Old Bay (and really all your spices) regularly. You can really see the difference between Old Bay that has been sitting on the shelf for a while, and a newly opened package. If the color is dull, the flavor will be dull too! Once you’ve got a new package, use it to make these Old Bay Shrimp or Old Bay Salmon Rillettes.

Wondering what to serve with this recipe for Cream of Crab Soup? Oyster crackers are a favorite around here, and a classic at restaurants serving this soup. But it will go just as well with a thick slice of Baguette Garlic Bread.

And, since this is such a hearty soup, you might want to pair it with a Simple Side Salad or this light Arugula Apple Salad. In the winter, try pairing with this Beet Salad with Feta. In the summer, this bowl of soup would be lovely served with this Mediterranean Cucumber Tomato Salad.

Other Soup Recipes

I am an all-year soup person, though I admit my soup consumption rises a bit in the colder months. If you love homemade soup like I do, please check out some of my other favorites:

If you try this Cream of Crab Soup recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.

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📖 Recipe

Cream of Crab Soup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Cream of Crab Soup is bursting with lump crabmeat and full of Maryland flavor thanks to Old Bay Seasoning.

Ingredients

• 1 pound lump crabmeat
• 2 large shallots
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup clam juice
• 1 cup 2% milk
• 2 cups heavy cream
• 3-4 teaspoons Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dry sherry
• 2 tablespoons lemon juice (optional)
• Chopped parsley, to garnish

Instructions

1. Prep crabmeat by rinsing in a fine-mesh sieve, then gently squeezing small handfuls of crab to remove water and feel for any shells in the meat. Remove any shells, and put the crabmeat into a small bowl, reserving about ¼ cup to use as a garnish.
2. Peel shallots, and chop finely.
3. Melt butter in a large nonstick saucepan over medium-low heat.
4. Sauté chopped shallots until translucent, about 2-3 minutes.
5. Whisk in flour until combined.
6. Slowly whisk in clam juice, milk, and cream. Turn heat up to medium, and cook until bubbles begin to appear around the edges, about 5-7 minutes.
7. Stir in 3 teaspoons Old Bay seasoning, garlic powder, dry mustard, salt, and pepper.
8. Simmer for another 2 minutes, until soup is beginning to thicken, then stir in crabmeat.
9. Cook for 8 more minutes, keeping soup at a low simmer. (Turn down the heat as necessary.)
10. Taste, and add another teaspoon of Old Bay if you like it spicy. Stir in sherry.
11. If you like a soup that is a little more tangy, add 1 or 2 tablespoons of lemon juice.
12. Garnish with parsley and reserved crabmeat, then sprinkle with more Old Bay.

Notes

Storage Tips
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, or reheat on 80% power in the microwave, stirring occasionally. Freezing is not recommended.

Expert Tips
This soup benefits from a careful watch on it as you cook. You may need to adjust the heat several times. You don’t want to scorch the shallot/flour mixture, and you don’t want the soup to ever fully boil, so you need to keep an eye on it.

If you prefer a thicker consistency for this creamy soup, make a paste of cornstarch by combining 1 tablespoon cornstarch with 1 tablespoon water, and add that to the soup as it is simmering.Note that if you have leftovers, the soup will thicken up after it cools.

Use a rubber whisk so as not to damage your saucepan when you are whisking in the flour, then the liquids.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  OLD BAY Seasoning, 6 oz

• 

  Farberware Professional Silicone Mini Whisks (Set of 2), Black

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 622Total Fat: 51gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 266mgSodium: 1618mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 27g

Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.

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More About Molly

Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!

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