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Classic Maryland Cream of Crab Soup

Close-up of a creamy, white bowl of crab soup topped generously with bright red paprika seasoning.
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Make this rich, creamy, and decadent Cream of Crab Soup at home. This recipe delivers the comforting, restaurant-quality flavor of a Maryland classic, perfect for cozy dinners or elegant appetizers.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 1/4 cup dry sherry (optional, for flavor depth)
  • 4 cups chicken broth or seafood stock
  • 1 cup heavy cream
  • 1/2 teaspoon Old Bay Seasoning
  • 1/4 teaspoon ground mace or nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1 pound lump crab meat, picked over for shells
  • 2 tablespoons dry sherry (optional, for finishing)

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream, Old Bay Seasoning, mace (or nutmeg), pepper, and salt. Heat gently; do not boil after adding the cream.
  6. If using sherry for flavor, stir it in now.
  7. Gently fold in the lump crab meat. Heat through for about 5 minutes, stirring very carefully to keep the crab lumps intact.
  8. Taste the soup and adjust salt and pepper if needed. If using finishing sherry, stir it in just before serving.
  9. Serve immediately.

Notes

  • For the best texture, gently fold in the crab meat last to prevent it from breaking apart.
  • This soup is excellent served with a sprinkle of fresh parsley or a dash of extra Old Bay Seasoning on top.
  • If you prefer a thicker soup, you can use a small amount of cornstarch mixed with cold water (a slurry) to thicken the broth before adding the cream.

Nutrition

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