Recipe by Raquel Grinnell
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.
Top Review by sttar126
It always annoys me when someone gives such a low rating and than continues to give the 54 ways they would change the recipe! Submit your own recipe if it's so much better. This recipe is authentic and true to it's area. If you don't like it, don't make it. Everyone has different tastes and little things they do to make it suit them. I don't see the point in leaving bad reviews and knocking down someone else's recipe. If you note in the title it stated "rich" and not a diet soup. My entire family which has grown to about 38 people absolutely love this recipe. We like our "cream of" soups thick not watery.
- 1 pint whole milk
- 1 quart half-and-half
- 2 pints heavy whipping cream
- 1 lb jumbo lump crab meat (only from Maryland will do!)
- 1 tablespoon fresh parsley, chopped
- 3 teaspoons Old Bay Seasoning
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- dry sherry, to taste
Directions See How It's Made
- Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
- To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!