Award Winning Maryland Cream Of Crab Soup Recipe

Ingredients for Award Winning Maryland Cream Of Crab Soup

• Whole Milk
• Half And Half
• Heavy Whipping Cream
• 2 pounds jumbo lump crab meat
• 2 tablespoons chopped fresh parsley
• Old Bay Seasoning
• 1/2 cup butter
• 1 teaspoon salt
• Pepper
• Cornstarch
• Water
• Dry Sherry

How to Make Award Winning Maryland Cream Of Crab Soup

1. Melt 1/2 cup butter in a large pot over medium heat.
2. Add 1 cup chopped celery and 1/2 cup chopped green bell pepper; cook until softened, about 5-7 minutes.
3. Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in 4 cups chicken broth, ensuring no lumps form.
5. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper (optional).
6. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
7. Stir in 2 cups heavy cream and 1 cup milk.
8. Gently fold in 2 pounds jumbo lump crab meat.
9. Heat through, being careful not to overcook the crab meat (about 2-3 minutes).
10. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
11. Serve hot, garnished with extra parsley and a lemon wedge if desired.