The following recipe is one of our standbys that we use for crab. We hope you like it. We’ve also provided a couple of desserts and recommended wines too that go really well with these dishes.
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 |
|
|
|
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.
|
Ingredients
- 1 Pint Whole Milk
- 1 Quart Half and Half
- 2 Pints Heavy Whipping Cream
- 1 Pound Jumbo Crab Meat
- 3 Teaspoons Old Bay Seasoning (We like to get ours from Tyler's Tackle)
- 1/4 Cup Butter
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Tablespoon Fresh Chopped Parsley (has to be fresh)
- 1 N/A Dry Sherry (To Taste)
- 1 N/A Water (As needed)
- 1-2 Tablespoons Corn Starch
Servings:
Instructions
- Bring milk, half and half, and heavy whipping cream to a slight boil.
- 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.
- 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.
Share this Recipe
Powered byWP Ultimate Recipe
