Ingredients for Award Winning Maryland Cream Of Crab Soup
- 1 cup whole milk
- Half And Half
- 2 cups heavy cream
- 2 pounds jumbo lump crab meat
- 2 tablespoons chopped fresh parsley
- Old Bay Seasoning
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cornstarch
- Water
- Dry Sherry
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- lemon wedges
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How to Make Award Winning Maryland Cream Of Crab Soup
- Melt 1/2 cup butter in a large pot over medium heat.
- Add 1 cup chopped celery and 1/2 cup chopped green bell pepper; cook until softened, about 5-7 minutes.
- Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 4 cups chicken broth, ensuring no lumps form.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper (optional).
- Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Stir in 2 cups heavy cream and 1 cup milk.
- Gently fold in 2 pounds jumbo lump crab meat.
- Heat through, being careful not to overcook the crab meat (about 2-3 minutes).
- Remove from heat and stir in 2 tablespoons chopped fresh parsley.
- Serve hot, garnished with extra parsley and a lemon wedge if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
163g
Carbs
3g
