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Rich and Creamy Maryland-Style Cream of Crab Soup

Close-up of a white bowl filled with creamy crab soup, topped generously with lump crab meat, paprika, and fresh parsley.
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Make restaurant-quality Cream of Crab Soup at home. This recipe delivers a rich, velvety broth packed with lump crab meat and seasoned perfectly with Old Bay for the ultimate comfort food experience.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 cup dry sherry (optional, for authentic flavor)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon Old Bay Seasoning, plus more for garnish
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 8 ounces lump crab meat, picked over for shells
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. If using sherry, pour it in and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Whisk in the flour until a smooth paste (roux) forms with the vegetables and butter. Cook for 1 minute, stirring constantly.
  5. Slowly whisk in the seafood or chicken broth until the mixture is smooth and there are no lumps.
  6. Bring the mixture to a simmer, stirring often. Reduce the heat to low and cook until the soup thickens slightly, about 10 minutes.
  7. Stir in the heavy cream, Old Bay Seasoning, salt, and pepper. Heat gently until the soup is hot, but do not allow it to boil after adding the cream.
  8. Gently fold in the lump crab meat. Heat through for about 2 minutes. Avoid overcooking once the crab is added.
  9. Taste the soup and adjust salt or Old Bay seasoning if needed.
  10. Ladle the soup into bowls. Garnish each serving with a sprinkle of fresh parsley and extra Old Bay Seasoning.

Notes

  • For the richest flavor, use high-quality lump crab meat. Gently pick through it to remove any remaining shell pieces before adding it to the soup.
  • If you skip the sherry, add 1/4 cup of extra broth and a small squeeze of lemon juice for brightness.
  • This soup is an excellent appetizer or a hearty main course when served with crusty bread.

Nutrition

Find it online: https://www.purecookingjoy.com/best-cream-of-crab-soup-recipe/

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