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Rich Maryland Cream of Crab Soup: Restaurant-Quality Comfort

A close-up of a bowl of creamy crab soup loaded with shredded crab meat, garnished with fresh parsley and paprika.
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Make this rich, creamy crab soup at home. This recipe delivers the indulgent, restaurant-quality flavor of classic Maryland Cream of Crab Soup, perfect for cozy dinners or special occasions.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely minced
  • 1/2 cup dry sherry (optional, for authentic flavor)
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 teaspoon Old Bay Seasoning, plus more for garnish
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 pound lump crab meat, picked over for shells
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the minced onion and cook until soft and translucent, about 5 minutes. Do not brown the onions.
  3. If using sherry, pour it in and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, Old Bay Seasoning, black pepper, and nutmeg. Heat through gently; do not allow the soup to boil after adding the cream.
  7. Gently fold in the lump crab meat and lemon juice. Heat just until the crab meat is warmed through, about 2 to 3 minutes. Overcooking the crab will make it tough.
  8. Taste the soup and add more Old Bay or salt if needed.
  9. Ladle the rich crab soup into bowls. Garnish each serving with a sprinkle of extra Old Bay Seasoning and fresh parsley.

Notes

  • For the creamiest texture, you can carefully blend about one cup of the soup base (before adding the crab) using an immersion blender until completely smooth, then stir it back into the pot.
  • If you prefer a less rich soup, substitute half-and-half for some of the heavy cream.
  • This soup is excellent served with crusty bread for dipping.

Nutrition

Find it online: https://hearthbite.com/crab-soup-rich-maryland-cream-comfort/