maryland cream crab soup recipe

Written BySheba G Updated On
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The Best maryland cream crab soup recipe

I have been making this Maryland cream crab soup for years and it is always a hit with my family. The rich creamy broth combined with sweet lump crab meat is just perfect for a cozy dinner on a chilly evening. My kids love it because it feels like a special treat and I love it because it comes together quickly with simple ingredients. This soup is also a great way to enjoy the flavors of the Chesapeake Bay without having to spend hours in the kitchen. It is packed with protein from the crab and the creamy base is satisfying without being too heavy. Whether you are serving it for a weeknight meal or a holiday gathering this soup always gets compliments.

Maryland Cream Crab Soup

4.5 from 961 votes

A rich and creamy soup made with fresh lump crab meat, vegetables, and a touch of Old Bay seasoning. This classic Maryland recipe is perfect for crab lovers and is ready in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

4 tablespoons unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
1 cup whole milk
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For the Crab

1 pound lump crab meat, picked over for shells
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

👨‍🍳Directions

1Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 5 minutes.
2Add garlic and cook for 1 minute more. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
3Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer and cook for 10 minutes until slightly thickened.
4Reduce heat to low and stir in heavy cream and milk. Add Old Bay seasoning, salt, black pepper, and cayenne if using. Simmer gently for 10 minutes, do not boil.
5Gently fold in the lump crab meat, parsley, and lemon juice. Cook for 2-3 minutes until crab is heated through. Taste and adjust seasoning if needed.
6Ladle into bowls and serve hot with crusty bread or oyster crackers.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board
Knife
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For best results use fresh lump crab meat. You can substitute half-and-half for the heavy cream to reduce calories. Old Bay seasoning is essential for authentic Maryland flavor.

Watch Video Of How Maryland Cream Crab Soup Works

This Maryland cream crab soup is a true family favorite in my house and I know it will become one in yours too. It is rich, flavorful, and perfect for any occasion from a casual weeknight dinner to a special holiday meal. I hope you give this recipe a try and enjoy every spoonful.

❓ Frequently Asked Questions About Maryland Cream Crab Soup

1. Can I use canned crab meat instead of fresh?

Yes you can use canned crab meat but fresh lump crab meat gives the best texture and flavor. If using canned be sure to drain it well and pick through for any shell fragments.

2. How do I store leftover Maryland cream crab soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Do not boil as the cream may separate.

3. Can I freeze this soup?

Freezing is not recommended because the cream base can separate and become grainy when thawed. It is best enjoyed fresh.

4. What can I serve with this soup?

Serve with crusty bread, oyster crackers, or a simple green salad. It also pairs well with steamed vegetables or a side of coleslaw.

5. Can I make this soup dairy-free?

You can substitute the butter with a dairy-free alternative and use full-fat coconut milk or a dairy-free creamer for the heavy cream and milk. The flavor will be slightly different but still tasty.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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