Last updated on November 3rd, 2024
For a real taste of Maryland, there’s really no alternative to Cream of Crab Soup. Here, I’ve got the best recipe in town—award winning in fact! So if you’re craving the rich, comforting taste of Maryland, look no further!
This recipe, by Ms. Charlese Smith, won the Grand Prize at the 53rd Annual National Hard Crab Derby in Crisfield, Maryland. Thanks to Charlese for sharing her wonderful homemade soup recipe with us!
In this post, you’ll find the step-by-step recipe for this classic dish, a breakdown of the unique ingredients that make this recipe truly special, and some cooking tips to get that creamy texture just right.
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A Marylander’s Favorite Soup
Cream of crab soup really embodies the saying, “Maryland is for Crabs.”
You’ll find this rich, velvety soup at gatherings all across the state—it truly is an iconic Maryland food.
Being born and raised here, I grew up enjoying Maryland blue crabs straight from the Chesapeake Bay! Picking the crabs is a ritual I fondly remember.
The fresh crab meat, with the creamy broth, makes this dish feel like home. It’s more than just a meal—it’s a tradition that connects me to my roots.
How to Make Cream of Crab Soup
What You’ll Need
The main thing you’ll need is a good stockpot. I use this 6-quart stockpot from Amazon. It’s perfect for making the large batch in this recipe, about 6-8 portions.
Apart from that, you don’t need any specialized equipment, though I do love these thick mug style bowls.
They have handles, so they’re great for when you want to cozy up on the couch while eating your soup.
I also love this porcelain fluted bowl set. I have a set for my family and bought a set for my nephew who’s living off-campus at Clemson University. They’re a nice big size and come in bright, cheery colors.
Cream of Crab Soup Ingredients
Here are the main ingredients you’ll need to make this Cream of Crab Soup:
- Jumbo Lump Crabmeat: The fresher the better!
- Dairy: For the creamy soup base, there’s a special combo of whole milk, heavy whipping cream and Half & Half. Nice and rich, but not too heavy.
- Old Bay Seasoning: The quintessential Maryland spice blend. Grab some here, or try one of these substitutes.
There’s also fresh parsley, the usual seasonings, and a bit of cornstarch to thicken. For the full ingredients, check the recipe card at the bottom of the page.
I remember the days of my Dad getting a bushel of crabs and the family gathered around the table hammering and picking all night long.
But I’m not gonna lie, nowadays I usually go to the store and get the crab meat already picked! I do feel a little guilty, but not having to work for that crab meat definitely has an appeal to it!
Step-By-Step Instructions for Making Maryland Cream of Crab Soup
Step 1: Boil Milk, Half & Half, & Heavy Cream Over Medium-High Heat
In a large pot, bring your milk, half & half and heavy cream to a boil in a saucepan over medium.
While doing this, begin your next step of creating your slurry mix.
Step 2: Make Paste or Slurry in Separate Bowl & Add to Soup
This is a very important step for a nice, thick creamy soup consistency.
In a SEPARATE BOWL combine the cornstarch with COLD water.
In this case, the general rule of thumb is 1 tablespoon of COLD water mixed with 1 tablespoon of cornstarch per cup of soup.
So for this recipe (it makes six 1-cup servings), start with 4 tablespoons of cold water and 4 tablespoons of cornstarch.
You can always add more as you gauge the creaminess of your soup.
Be sure to WHISK WELL!
Quick Cheat: Use an immersion blender! I have this one from Amazon.
Step 3: Add Paste to Soup and Bring Back to Boil for 1 Minute
Stir your soup constantly while it is boiling.
If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water.
Mix that into the soup and heat through again, mixing constantly.
Then, continue to add 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to your preferred thickness.
Step 4: Gently Add Crab Meat to Soup
You don’t want to break up your fresh lump crab meat too much while adding it into your soup.
So, blend it in well but do it gently.
Step 5: Add Parsley, Old Bay Seasoning, Butter, Salt & Pepper
Once you’ve added these final ingredients (you can melt butter beforehand to speed up this step), stir and heat through over medium heat.
If you prefer more crab meat, add that now, along with additional Old Bay (1 teaspoon Old Bay Seasoning at a time) to your taste.
Now remove from heat and serve.
For a nice presentation, add a sprinkle of fresh parsley on top of each bowl of soup.
Indeed, this really is an amazing creamy crab soup recipe!
In particular, after making this recipe for a 2nd time, I’ve decided that using a combo of crab claw meat and jumbo lump crab meat makes it nice and chunky with a wonderfully creamy base.
Substitutions and Additions
Although I prefer this recipe just the way it is, some people have different tastes and substitute or add the following ingredients:
- Water: Try Seafood Stock, Fish Stock, Chicken Broth, or Vegetable Broth for extra flavor.
- Butter: Use olive oil if you want to keep things light.
- Acidity: Add dry sherry or white wine vinegar for a little acidity to balance the creaminess. A dash of lemon juice also works.
- Old Bay Seasoning: Use another seafood seasoning blend instead.
- Thickening Agent: Instead of cornstarch, use 1/4 cup flour.
- Herb: A bay leaf or two adds a bit more aroma.
Soup Toppings
Some nice soup topping ideas are:
- Chopped green onion or spring onion
- Soup & oyster crackers
- Ritz crackers
- A dusting of Old Bay Seasoning
A bit of garnish is always important!
Storing Cream of Crab Soup
For any leftovers, let your soup cool to room temperature. This is important!
Then, put it in an airtight container with a tight lid and place it in the refrigerator.
Your soup will stay fresh for 2 to 3 days.
Maryland’s Grand Prize Cream of Crab Soup Recipe
Ingredients
- 2 cups Whole Milk
- 1 quart Half & half
- 2 pints Heavy whipping cream (1 quart)
- 4 tbsp Cornstarch
- 4 tbsp Cold water
- 1 to 2 lbs Maryland jumbo lump crab meat, Tip: Use crab claw meat to make it chunkier
- 1 tbsp Fresh parsley
- 3 tsp Old Bay Seasoning, Use more based on your taste preferences
- ¼ cup Butter
- ½ tsp Salt
- ⅛ tsp Pepper
Instructions
- Bring milk, half & half, and heavy whipping cream to a boil.
- When it starts to boil, make a paste (or slurry) in a SEPARATE BOWL with the cornstarch and COLD water. The general rule of thumb is 1 tablespoon of COLD water mixed with 1 tablespoon of cornstarch per cup of soup. Be sure to WHISK WELL (use a mini whisk, battery operated frother, or shake aggressively in a jar with a lid) until the paste is FULLY blended.
- Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
- If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
- Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
- THEN add your crab meat.
- Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
- Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
- Add extra crab meat & Old Bay Seasoning based on your preferences.
- Remove from heat.
- Soup is ready to serve.
More Crab Recipes
For more crab recipes, check out our posts on:
- Maryland Crab Pizza
- 28 Crab Meat Recipes That You Don’t Have To Be A Marylander To Love
- Maryland Crab Cakes With Remoulade Sauce
- Hot Maryland Crab Dip
- Maryland Deviled Eggs with Crab
- Traditional Maryland Crab Imperial
Other Soup Recipes
Although this particular recipe is a cream soup recipe, you can also make my traditional, tomato-based Maryland Crab Soup recipe that’s out-of-this-world delicious!
As a matter of fact, I’ve made SO many crab recipes like this delish Crab Mac n Cheese because of how easy it is to find crab meat in the grocery store.
And for more delicious soup recipes, you must try:
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I made this today for mainly my husband who has a gluten allergy and can’t eat it at restaurants, he couldn’t stop eating it. I love it as well. I see this much more in my future.