Cream of Crab Soup
This is one of our favorite cream of crab soup recipes. We routinely fix cream of crab soup an found this specific recipe consistently makes better cream of crab than we’ve ever found at any restaurant.
Servings Prep Time
10 5
Cook Time Passive Time
15 30
Servings Prep Time
10 5
Cook Time Passive Time
15 30
Ingredients
Instructions
  1. Bring milk, half and half, and heavy whipping cream to a slight boil.
  2. Add crab meat, parsley, Old Bay Seasoning, butter, salt and pepper. As it comes back to a slight boil make a paste of cornstarch and the water; add this as needed to thicken your cream of crab soup.
  3. Serve each bowl of cream of crab a light sprinkle of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for your guests to add to their preferred taste. That’s how we do it in Southern Maryland!
Recipe Notes

– Don’t overuse the Dry Sherry, but don’t forget it either.  Add to taste.

– Make sure your cream of crab soup is served piping hot.  Plan ahead to make sure folks are ready to eat when you serve.  Luke warm cream of crab looses its appeal quick.