Best Easy Eastern Shore Cream of Crab Soup Recipe

Cream of crab soup is a classic dish from the Eastern Shore region of Maryland, known for its abundance of fresh seafood. This velvety soup is rich and flavorful, with the perfect balance of creaminess and tanginess. If you’re a fan of crab and want to try your hand at making this delicious soup at home, we’ve got the perfect recipe for you.

– 1 pound fresh lump crab meat
– 1/4 cup unsalted butter
– 1 small onion, finely chopped
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup dry sherry
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Chopped fresh parsley for garnish

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent and fragrant.
2. Sprinkle the flour over the onions and butter, stirring constantly to form a roux. Continue cooking for 2-3 minutes to remove the raw flour taste.
3. Slowly whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
4. Add the heavy cream and milk to the saucepan, stirring well to combine. Bring the soup back to a simmer.
5. Gently fold in the lump crab meat, being careful not to break it up too much. Allow the soup to cook for an additional 5 minutes, until the crab is heated through.
6. Stir in the sherry and Old Bay seasoning. Season with salt and pepper to taste.
7. Remove the soup from heat and let it cool slightly. Serve hot, garnished with chopped parsley.

See also  Best Easy Pit Boss Smoked Salmon Recipe

Now that you have the recipe for the best easy Eastern Shore cream of crab soup, let’s answer some common questions about making this delectable dish.

1. Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat if fresh lump crab meat is not available. However, the flavor and texture may not be as good as using fresh crab.

2. Can I substitute the seafood stock with chicken or vegetable stock?
While seafood stock adds a distinct flavor to the soup, you can substitute it with chicken or vegetable stock if desired. Keep in mind that the taste will be slightly different.

3. Can I freeze cream of crab soup?
Cream-based soups don’t freeze well as the texture can become grainy when thawed. It’s best to consume the soup fresh or refrigerate for a couple of days.

4. Is there a non-alcoholic substitute for sherry?
If you prefer not to use sherry, you can substitute it with chicken or seafood stock. However, the sherry adds a unique flavor to the soup.

5. Can I add other vegetables to the soup?
While the traditional recipe doesn’t include vegetables, you can experiment by adding small amounts of finely chopped celery or carrots for added texture and flavor.

6. Can I use a different seasoning instead of Old Bay?
Old Bay seasoning is a signature spice blend in Maryland cuisine. However, if you don’t have it on hand, you can use a combination of paprika, celery salt, black pepper, and cayenne pepper to mimic the flavors.

7. How long can I store leftover soup in the refrigerator?
Leftover cream of crab soup can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container.

See also  Best Easy Sweet Vinaigrette Dressing Recipe

8. Can I serve the soup with a garnish other than parsley?
Certainly! Some popular alternatives to parsley include chopped chives, dill, or even a sprinkle of paprika for added color.

9. What can I serve as a side dish with cream of crab soup?
Crusty bread or oyster crackers are traditional accompaniments to cream of crab soup. You can also serve a simple green salad or a side of steamed vegetables for a well-rounded meal.

Now that you’re armed with a fantastic cream of crab soup recipe and answers to common questions, it’s time to don your chef’s hat and indulge in this delightful Eastern Shore dish. Enjoy!

Scroll to Top