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. Be sure to also check out our Chesapeake Bay Crab Cakes recipe!
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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!
Be sure to also check out this classic Maryland Crab Soup recipe!
What You'll Love About This Recipe
- RICH & CREAMY TEXTURE - This soup has a decadent, velvety texture that comes from the combination of cream and crab meat.
- COMFORT FOOD - It's perfect during colder months and is a warming, cozy hearty meal.
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 In his unpublished works, an "outline for a Negro cookbook", his version of She Crab Soup was the first to include the addition of crab roe in the recipe.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
Recipe Tip:
Substitute sherry cooking wine with dry white wine, chicken broth, or vegetable broth.
DIY Old Bay Seasoning
- 2 tablespoons ground bay leaves
- 2 tablespoons celery salt
- 1 tablespoon mustard powder
- 2 teaspoons ground black pepper
- 2 teaspoons ground ginger
- 2 teaspoons sweet paprika
- 1 teaspoon ground white pepper
- 1 teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
Tools You'll Need
To prepare this cream of crab soup recipe, you'll need the following special equipment and tools:
- Medium saucepan
- Whisk
- Ladle
- Cutting board & Knife
How to Make Cream of Crab Soup
- 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.
- 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.
- 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.
- Stir in crab meat and simmer for 15 minutes. Stir every couple of minutes.
- 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.
- Now, serve it up! Ladle the soup into bowls and jazz it up with a sprinkle of Old Bay and some snipped chives.
Recipe Tips & Tricks
- Fresh Crab Meat: Use fresh, high-quality crab meat for the best flavor. Lump crab meat is often preferred for its large, succulent pieces.
- Controlled Simmer: Once the cream is added, maintain a gentle simmer rather than a rolling boil to prevent curdling and ensure a smooth texture..
- Garnish Creatively: Garnish each serving with a sprinkle of Old Bay seasoning, a drizzle of sherry, or additional lump crab meat for an extra touch of elegance.
- Low and Slow: Patience is key. Allow the soup to simmer low and slow, allowing the flavors to meld without rushing the process.
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.
Commonly Asked Questions
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.
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.
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.
It has a thick, chowder-like texture.
More Delicious Crab Recipes to Try
From soups to mains, these crab recipes are perfect for any occasion.
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!
📖 Recipe
Cream of Crab Soup
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 tablespoon Old Bay seasoning plus more for serving
- ½ teaspoon Diamond Crystal kosher salt
- 4 cups half-and-half or 2 cups half-and-half, and 2 cups milk
- 2 tablespoons sherry cooking wine
- 1 tablespoon lemon juice
- 16 ounces lump crab meat
- finely chopped chives for garnish
Instructions
- Melt butter in a saucepan over medium heat.
- Add flour, Old Bay, and salt to the melted butter. Whisk until fully incorporated, approximately 1 minute.
- Gradually pour in half-and-half (and milk, if using), one cup at a time, while whisking vigorously.
- Bring the mixture to a boil, then immediately reduce heat to low.
- Stir in crab meat and simmer for 15 minutes; stir occasionally.
- Add sherry cooking wine and lemon juice; cook for 1 minute more.
- Taste the soup and adjust the seasoning as necessary.
- Ladle soup into bowls and top with a sprinkle of Old Bay seasoning and chopped chives for garnish.
Notes
- Use Fresh Crab Meat: Go for good-quality, fresh crab meat for the best taste. Lump crab meat is great because it has big, juicy pieces.
- Keep the Heat Low: After adding the cream, let the soup simmer gently. Don’t let it boil hard, or it might curdle and get lumpy.
- Make It Fancy: Sprinkle Old Bay on top, add a little sherry, or throw in some extra crab meat to make it look and taste even better.
- Take Your Time: Let the soup cook slowly so all the flavors blend together. Don’t rush it!
Laura says
My family really enjoyed the soup. Very easy to make. I doubled the recipe because I add a few extras (shrimp, lump, and claw meat) cumin, a little sugar and ground pepper. Because it was a little seafood heavy I had to add some extra milk also. Came out delicious 😋 served with salad and garlic butter baguette.
Krysten & Marrekus Wilkes says
I’m so glad your family enjoyed the soup! 🥰 The additions sound absolutely incredible! Thanks so much for sharing your twists on the recipe—we might have to try it your way next time! 😋
Terri Reynolds says
Can you use heavy cream instead of half and half and milk?
Krysten & Marrekus Wilkes says
Hi Terri, you can certainly use heavy cream! I prefer half and half and milk because it's lighter on my stomach. Hope that helps!
Rob Da Great says
Was skeptical at first, but I followed the instructions and I looked like a genius lol, especially during this storm
Giangi Townsend says
I'm in love with this cream of crab soup. It was creamy, savory and comforting. Thanks for sharing this recipe.
Moop Brown says
This looks tasty and like a nice soup to warm up with during the upcoming cold winter season.
Loreto and Nicoletta says
We love a good creamy seafood soup. They are just so luxurious! Very interesting to learn about she crab soup. I never have had it but I bet it is exquisite! Yum. This is a great recipe for the up and coming cooler season. Thanks for sharing! 🙏 😋 👍
Jamie says
Love this flavor of this crab soup! It was rich and creamy and my family loved it with toasted bread. Delicious!
Katie Crenshaw says
This soup is speaking my love language. I loved the richness of the cream complimented by the sweetness of the crab meat. It was delicious.
DK says
I love this Cream of Crab Soup! Definitely perfect for the cold weather. Can't wait to make more of it!
Vicky says
This was the best Cream of Crab Soup I've ever eaten, even better than bowls at our favorite restaurant on vacation! Will be making again soon!!
Carrie says
Oh yum! What a decadent soup recipe! 🙂 I just love crab. The perfect comfort food.
Amy Liu Dong says
Wow! This recipe looks so good and tasty!
I might say, that this is one of the perfect soups to make this cold season.
Saving the recipe!
Gloria says
Wow, I did not know about SHE crabs. The things you can learn. We love seafood. Old Bay seasoning pairs so well with any kind of fish, especially crab. This sounds divine.