Maryland Cream of Crab Soup
Maryland cream of crab soup uses crab meat, seafood seasoning, milk, cream, and a smooth roux for a rich Chesapeake-style bowl.
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40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 4
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 4 servings.
You'll need: Stovetop.
No inactive time; add the crab near the end and heat gently so it stays tender.
Method
Melt butter in a soup pot and cook the onion until softened.
Stir in flour and cook briefly to make a pale roux.
Whisk in warm milk gradually until the base is smooth.
Add cream, seafood seasoning, black pepper, and salt if needed, then simmer gently.
Fold in the crab meat and heat gently without boiling hard.
Finish with lemon juice and parsley, then serve hot.
How to tell it's done
The soup should be smooth and creamy, with visible tender pieces of crab.
Getting it right
Tip
Add crab near the end and heat gently so the delicate meat stays sweet and tender.
What to serve it with
Serve with oyster crackers, crusty bread, or a simple green salad.
Common mistakes
- The soup is grainy or tastes of raw flour.
- Cook the roux for a full minute before any milk goes in, and add the milk warm and gradually while whisking. Cold milk into hot roux is what causes lumps.
- The crab disappears into the soup.
- Fold it in at the very end and heat it through without stirring much. Crab meat is already cooked, and anything more than gentle warming breaks it into threads.
Substitutions
- Crab Meat — Use only clean, food-safe crab meat; imitation seafood will not give the same Maryland flavor.
- Heavy Whipping Cream — Fresh Cream can be used for a lighter soup, but add it gently to avoid splitting.
Storing and reheating
Keeps two days in the fridge. Reheat over low heat without letting it boil — a cream soup that boils will split. It does not freeze; the dairy separates and the crab turns stringy.
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