Total Time
Prep 15 mins
Cook 30 mins

I got this recipe from my grandmother, who was one of my main inspirations for cooking, I think it's hard to find a good cream of crab soup that is fairly simple to make. Anyone from Maryland will appreciate this recipe.

Ingredients Nutrition

  • 2 (609.51 g) can cream of mushroom soup
  • 2 (609.51 g) can cream of celery soup
  • 473.18 ml half-and-half
  • 236.59 ml milk
  • 236.59 ml sherry wine
  • 453.59 g crabmeat (better with lump,cheaper with claw)
  • 1.23 ml red pepper
  • 4.92 ml salt
  • 2.46 ml pepper
  • 4.92 ml Old Bay Seasoning


  1. Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
  2. Simmer until heated through.
  3. Enjoy.
Most Helpful

this would be more like 3.5 stars if that were an optionand i would like to say that this soup is very good and if i were really into chowder type of soups this would rate higher. it turned out very tasty, just a little rich for my taste. i am more of a potato soup girl, which is more basic a flavor. i followed the directions and the flavor was good. it is a little spicy but not too much for my weak taste buds. only thing i did different was i used a combination of canned crab meat and immitaion. i know what was i thinking right? actually it tastes good in there, not near as good as if it were fresh crab of course but on a budget thats what i had. i would make this again and not change anything. also i almost forgot to mention how easy this recipe was! thank you for the recipe it was good

cali~jenn September 30, 2008

The changes that I made were the red pepper, I only used 1/2 then what the recipe called for and it was still spicey, but good enough. I also did add Goya seasoning and Accent seasoning to taste. Instead of lump I used handpicked backfin crab meat. And finally I used heavy whipping cream instead of half & half. Very good and can easily be adjusted according to your own personal taste!

honndripp February 12, 2008