Cream of Crab Soup

Cream of Crab Soup, a Chesapeake Bay staple, is a rich and delicious dish made with succulent crab meat and seasoned with the iconic flavors of Old Bay. Creamy and indulgent, it’s a winner whether you’re a seasoned seafood lover or trying Maryland crab for the first time.

Cream of Crab Soup has become one of my absolute favorite soup recipes. I had never even heard of it until my family moved to Maryland, and now, I’m downright obsessed! There’s a certain magic to the way this soup marries the sweetness of crab with its rich creaminess. If you’ve ever been to coastal South Carolina, it’s reminiscent of their local staple, she crab soup (more on that below).

Cream of Crab is not just a soup; it’s a culinary staple in the Chesapeake region, making appearances on the menus of many dining establishments across the area. The chowder-like texture, thick and velvety, is what makes it a winter must-have. My mom and I both adore this recipe and whenever she visits, I make a batch.

If you’re on the lookout for a taste of coastal delight, consider making this decadent recipe! It’s my go-to for creamy, comforting soup, and I guarantee it’ll become a favorite in your house too!

She Crab Soup vs. Cream of Crab Soup

She Crab Soup is a cream-based soup made with she-crabs (female crabs) and their eggs (roe). Roe is bright orange and adds a salty flavor and thick texture which makes it unique from traditional crab soup. Many famed Black chefs, like Charlotte Jenkins and Edna Lewis, make their renditions of this delicious dish.

Cookbook author Toni Tipton Martin includes a recipe for She Crab soup in her book, Jubilee: Recipes from Two Centuries of African American Cooking, and also tells the story of William Deas, a Black chef and butler with a “skilled hand” who made She Crab Soup famous in Charleston. Deas worked and cooked for South Carolina First Lady Blanche Rhett in the early 1900s. In his unpublished works, an “outline for a Negro cookbook”, his version of She Crab Soup was the first to include the addition of crab roe in the recipe.

Our version of Cream of Crab Soup is made with many of the same ingredients but uses male lump blue crab, which is what is sold at most grocery stores, instead of she crabs and roe. Because we are in Maryland, we also season generously with Old Bay.

Ingredients

• Butter
• All purpose flour
• Old Bay seasoning
• Diamond Crystal kosher salt
• Half-and-Half (or both Milk and Half-and-Half)
• Sherry cooking wine
• Lemon juice
• Lump crab meat
• Chives, for garnish

How to make cream of crab soup

1. Melt some butter in a saucepan on medium heat. Toss in flour, Old Bay, and kosher salt, and give it a good whisk for about a minute.
2. Now, add the half-and-half (and milk, if using). Slowly pour in a cup at a time while whisking. Keep whisking and let it simmer until it gets nice and thick, which should take about 30 seconds to a minute.
3. Bring it to a boil, then quickly dial it down to low. Watch out for that milk – if it’s getting too hot too fast, scoot the pan away from the heat.
4. Stir in crab meat and simmer for 15 minutes. Stir every couple of minutes.
5. Add sherry cooking wine and a splash of lemon juice; cook for 1 minute more. Give it a taste, and if it needs a little extra love in the seasoning department, go ahead and sprinkle some more Old Bay.
6. Now, serve it up! Ladle the soup into bowls and jazz it up with a sprinkle of Old Bay and some snipped chives.

What to serve with cream of crab soup

• Crusty Bread or Breadsticks: Slices of crusty bread or warm breadsticks are perfect. Choose a baguette or a rustic loaf for added texture.
• Oyster Crackers or Saltines: Classic oyster crackers or saltines add a satisfying crunch and are a traditional accompaniment to seafood soups.
• Garlic Bread or Garlic Knots: The savory goodness of garlic bread or knots complements the richness of the soup. It’s a great option for those who love a garlic flavor boost.
• Side Salad: A light side salad with fresh greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing contrast to the creamy soup.

Where can I find fresh crab meat?

Most well-stocked grocery stores, especially those with a dedicated seafood section, should offer fresh crab meat. You can also go to your local seafood markets or fishmongers.

What type of crab is best for this soup?

Lump crab meat is the best choice for Cream of Crab Soup due to its premium quality. Claw crab meat is a suitable alternative. For a budget-friendly option, try special crab meat, just keep in mind it won’t have the same large pieces as lump crab.

How do I prevent the soup from curdling?

Slowly incorporate the half-and-half, stirring continuously. Reduce the heat to low or simmer once that’s added, and avoid boiling, as high heat increases the likelihood of curdling.

What is the consistency be?

It has a thick, chowder-like texture.

More Soup Recipes

Check out our delicious collection of soup recipes. From butternut squash and carrot soup to tomato bisque. These cozy recipes are perfect for soup season.

Summary

Cream of Crab is a beloved Chesapeake Bay classic that holds a special place in my heart and has become a cherished kitchen tradition shared with my mom. Whether you’re a seafood enthusiast or seeking a creamy and delicious soup recipe, this dish is a true delight!