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Maryland Cream of Crab Soup

Maryland Cream of Crab Soup is a creamy, flavorful delight that feels like a warm hug. It's incredibly easy to whip up and is perfect for a quick weeknight dinner or a special dish for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1/2 cup unsalted butter A rich base for our soup.
  • 1/2 cup finely chopped onion Adds sweetness and depth.
  • 1/2 cup finely chopped celery Brings a fresh crunch.
  • 1/2 cup finely chopped green bell pepper For a pop of color and flavor.
  • 1/4 cup all-purpose flour Creates a lovely roux.
  • 4 cups seafood stock The heart of the soup.
  • 1 cup heavy cream Makes the soup luxuriously creamy.
  • 1 lb lump crab meat The star ingredient.
  • 2 teaspoons Old Bay seasoning A classic spice mix.
  • 1 teaspoon Worcestershire sauce Adds a hint of umami.
For Garnish
  • Chopped fresh parsley A beautiful finishing touch.

Equipment

  • Large Pot
  • Whisk

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Add the onion, celery, and green bell pepper, and sauté until the vegetables are soft, about 5-7 minutes.
  2. Step 2: Stir in the flour and cook for an additional 2 minutes, stirring constantly to create a roux.
  3. Step 3: Gradually add the seafood stock, whisking to combine and prevent lumps. Bring the mixture to a simmer and cook for 10 minutes.
  4. Step 4: Lower the heat and stir in the heavy cream, crab meat, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Heat gently until warmed through, about 5 minutes.
  5. Step 5: Serve hot, garnished with chopped fresh parsley.

Notes

If you're feeling adventurous, try replacing the lump crab meat with shrimp or lobster. For a lighter version, use half-and-half instead of heavy cream. Store leftovers in the refrigerator for up to 3 days.