Maryland Cream of Crab Soup

photo by Wendy B. photo by Wendy B.
photo by Wendy B.
Ready In:


  • 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)


  • 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

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  1. Chrystal D.
    Can you add sour cream to cream of crab to make more creamy out of cream


  1. awiltsr
    I ate the whole batch by myself. Don't judge me.
  2. rc_mojica
    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 ;).
  3. Zoesmama
    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!
  4. Wondrous Works
    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 !
  5. bbwchef
    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.


  1. carbone83
    Adding curry gradually to preference livened it right up.


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