Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Maryland Cream of Crab Soup Recipe
    Lost? Site Map

    Maryland Cream of Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 4 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1 teaspoon Old Bay Seasoning
    • 1 teaspoon minced onion
    • 1 tablespoon freshly squeezed lemon juice
    • 6 ounces crabmeat, backfin recommended,cartilage removed
    • 16 fluid ounces light cream
    • parsley (optional)


    1. 1
      In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
    2. 2
      Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
    3. 3
      Add the crabmeat and let simmer for about 15 minutes.
    4. 4
      Do not allow the soup to boil.
    5. 5
      Serve garnished with a dash of Old Bay and parsley flakes.

    Ratings & Reviews:

    • on April 28, 2012


      I ate the whole batch by myself. Don't judge me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2012


      LOVE IT! I doubled the recipe and altered it! Alterations: I used one small chopped sauted onion, 3 tablespoons of Old Bay, and used half and half instead of light. It makes it thicker, but when you are about it eat you can pour some milk in to cool and thin it out - your choice. I also use 16 oz of back fin or jumbo crab meat. YUM YUM YUM!!! I have made this twice already and can't get enough ;).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2011


      The consensus at the table was actually 4.5 stars, but I'll bump it up to 5 because it was great! Light cream was just right. It was a bit bland tasting, so I added some extra Old Bay and 2 tbsp of sherry. Perfect! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)


    Nutritional Facts for Maryland Cream of Crab Soup

    Serving Size: 1 (366 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 764.6
    Calories from Fat 621
    Total Fat 69.0 g
    Saturated Fat 42.9 g
    Cholesterol 252.0 mg
    Sodium 808.1 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 0.2 g
    Sugars 0.6 g
    Protein 22.9 g

    The following items or measurements are not included:

    Old Bay Seasoning

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites