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Maryland Cream of Crab Soup

Adapted from Maryland Seafood Cookbook 1,
Traditional Tidewater Recipes ISBN 1-8855457-04-9
by Terry Crissey

1/2 cup unsalted butter
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
3 level table spoon flour
1 teaspoon sea salt
1/8 teaspoon white pepper
1/8 teaspoon hot sauce
1 cup stock (Crab or shrimp are the best, chicken is OK)
1 quart half and half
1 Pound crabmeat (back fin or lump are good)
fresh parsley
nutmeg
sherry

In a four (4) quart heavy bottom pot melt butter, cook onion and celery until tender. Blend in flour and seasonings. More flour can be added at this time, if a thick soup is desired. Add stock and bring to heat allowing mixture to thicken. Use hand held blender to cream mixture. Once mixture is creamed add half and half and being heat up taking care not to allow mixture to come to a boil. When mixture is hot add crab, take care not to break up natural lumps. Allow soup to stand so that flavors can blend. At this time soup can be refrigerated for up to a week. Reheat over low heat, stirring often until soup is hot but not to boiling point. Garnish with fresh parsley. Nutmeg and a splash of sherry are traditional additions.

Demonstrated by Chef Thomas Chulick C. E. C.,
at the Gary Lincoff Mid-Atlantic Mushroom Foray,
North Park in Allegheny County near Pittsburgh, Pa. September 20, 2008.