Award Winning Maryland Cream Of Crab Soup Recipe 375

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MARYLAND'S GRAND PRIZE CREAM OF CRAB SOUP RECIPE



Maryland's Grand Prize Cream of Crab Soup Recipe image

A true Maryland specialty - Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe!

Provided by Housewives of Frederick County

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 11

2 cups Milk
1 quart Half & half
2 pints Heavy whipping cream (1 quart)
4 tbsp Cornstarch
1/4 cup Cold water
1 to 2 lbs Maryland jumbo lump crab meat (Tip: Use crab claw meat to make it chunkier)
1 tbsp Fresh parsley
3 tsp Old Bay Seasoning (Use more based on your taste preferences)
1/4 cup Butter
1/2 tsp Salt
1/8 tsp Pepper

Steps:

  • Bring milk, half & half, and heavy whipping cream to a boil.
  • When it starts to boil, make a paste (or slurry) in a separate bowl with the cornstarch and cold water. Be sure to whisk well until the paste is fully blended.
  • Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
  • If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
  • Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
  • Then add your crab meat.
  • Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
  • Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
  • Add extra crab meat & Old Bay Seasoning based on your preferences.
  • Remove from heat.
  • Soup is ready to serve.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)



Award Winning Maryland Cream of Crab Soup Recipe - (3.7/5) image

Provided by Lsweetnell

Number Of Ingredients 11

1 pound Maryland jumbo lump crab meat, divided
1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning, divided
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch, plus more if needed to make a paste
cold water or cornstarch to make a cornstarch paste

Steps:

  • Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP



Award-Winning Maryland Cream of Crab Soup image

This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.

Provided by Raquel Grinnell

Categories     Crab

Time 35m

Yield 1 pot soup, 10-12 serving(s)

Number Of Ingredients 12

1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste

Steps:

  • Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
  • To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6

MY MARYLAND CREAM OF CRAB SOUP RECIPE - (4/5)



My Maryland Cream of Crab Soup Recipe - (4/5) image

Provided by Lsweetnell

Number Of Ingredients 13

1 lb. lump crab meat (gently picked through)
1 pint half and half
1 pint cream
2 cup chicken stock
3/4 stick butter (don't think about it, just do it)
1/2 cup flour
1 tbsp olive oil
1 small onion, diced finely, very finely
1 stalk celery. diced finely, again, very finely
1 tsp. Old Bay to sprinkle on top if desired.
Salt and Tabasco to taste
2 tsp parsley, finely chopped
Dry Sherry, if desired (served at the table to add about 1 tsp per person)

Steps:

  • Saute the finely chopped onion and celery in the butter and a tablespoon of olive oil to keep the butter from burning. (You really do not want people to even know the onion and celery are there so saute the vegetables for about five minutes. Make a light roux with the butter and flour with the onions and celery. Stir continuously in a large heavy pot on low heat, until smooth and flour taste is cooked out. (about 5 minutes) Slowly add chicken stock. half and half and milk and stir slowly till thick. Temporarily remove from the heat and add salt to taste. Gently add crab meat, and cook on low heat until thoroughly heated through, but do not boil at this point. Top each bowl with a teaspoon of sherry, if you like, and a sprinkle of old bay, before serving, if desired. Soup should be thick and creamy. A big delicious crabby hug!

MARYLAND CREAM OF CRAB SOUP



Maryland Cream of Crab Soup image

Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon flour
2 quarts milk
1 tablespoon parsley, minced
1/2 onion, sliced
1/2 cup celery, minced
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups crabmeat, cooked and flaked
1/2 cup cream

Steps:

  • Whip cream.
  • Cook onion and celery in one tablespoon of butter until tender but not browned.
  • Melt remaining butter in top of double boiler; add flour and blend.
  • Add milk gradually, stirring constantly.
  • Add cooked vegetables and parsley; season to taste.
  • Cook slowly until soup thickens a little; add crab meat.
  • Serve in individual dishes with a dollop of whipped cream on top.

Nutrition Facts : Calories 245.5, Fat 17.9, SaturatedFat 11.2, Cholesterol 62.2, Sodium 604.3, Carbohydrate 13.4, Fiber 0.3, Sugar 0.4, Protein 8.6

BEST MARYLAND CREAM OF CRAB SOUP!



Best Maryland Cream of Crab Soup! image

I am a born and raised Marylander and I've tried lots of seafood and have my favorites! This is my all time favorite and my family says it's so good they'd pay for it! Its rich and creamy with a little spice for taste! Hope you enjoy as much as I do!

Provided by shan9251

Categories     Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb crabmeat
2 (10 1/2 ounce) cans cream of potato soup (can also use 1 can of cream of celery and 1 can cream of potatoe)
1 quart half-and-half
1/2 cup butter
1/2 teaspoon celery salt
1 1/2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!

Nutrition Facts : Calories 468.9, Fat 36.2, SaturatedFat 22.3, Cholesterol 137.1, Sodium 1313.4, Carbohydrate 16.4, Fiber 0.5, Sugar 2, Protein 20.2

MARYLAND CREAM OF CRAB SOUP



Maryland Cream of Crab Soup image

Make and share this Maryland Cream of Crab Soup recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 teaspoon minced onion
1 tablespoon freshly squeezed lemon juice
6 ounces crabmeat, backfin recommended,cartilage removed
16 fluid ounces light cream
parsley (optional)

Steps:

  • In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
  • Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
  • Add the crabmeat and let simmer for about 15 minutes.
  • Do not allow the soup to boil.
  • Serve garnished with a dash of Old Bay and parsley flakes.

Nutrition Facts : Calories 764.6, Fat 69.1, SaturatedFat 43, Cholesterol 252.1, Sodium 808.1, Carbohydrate 15.3, Fiber 0.3, Sugar 0.6, Protein 23

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