Community Pick
Maryland Cream of Crab Soup
photo by Wendy B.
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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)
directions
- In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
- Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
- Add the crabmeat and let simmer for about 15 minutes.
- Do not allow the soup to boil.
- Serve garnished with a dash of Old Bay and parsley flakes.
Questions & Replies
-
Can you add sour cream to cream of crab to make more creamy out of cream
Reviews
-
I ate the whole batch by myself. Don't judge me. -
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 ;). -
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! -
Because I had a 16 oz. can of crab meat, I doubled this recipe. It's a good thing I did because by the time my family of four was finished, there was not a bit left. I aside from using half and half, I followed the recipe exactly. Aside from the wonderful flavor, the best thing about this soup is that it was very fast to make. Short on time, I had almost stopped to get Chinese tonight. So glad I didn't !
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OMG!! This recipe is the best. I can't believe that it is a restaurant quality soup. I added a little to it just to see how it came out, it was delicious! I added minced celery and carrots and milk I made four servings and instead of light cream I used heavy because I enjoy a thicker soup.
see 22 more reviews
Tweaks
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Adding curry gradually to preference livened it right up.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
