Ingredients for Maryland Cream Of Crab Soup
- Unsalted Butter
- 1/4 cup all-purpose flour
- Old Bay Seasoning
- Onion
- 2 tablespoons fresh lemon juice
- 2 cups lump crab meat
- 2 cups heavy cream
- Parsley
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How to Make Maryland Cream Of Crab Soup
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add 2 teaspoons of Old Bay seasoning and 1/2 cup of finely minced yellow onion. Cook for 2-3 minutes, until softened. Stir in 2 tablespoons of fresh lemon juice.
- Whisk in 1/4 cup of all-purpose flour until smooth. Gradually whisk in 2 cups of heavy cream, ensuring no lumps form. Continue stirring until the mixture thickens slightly.
- Gently stir in 2 cups of lump crab meat. Reduce heat to low, and simmer for 15 minutes, ensuring the soup does not boil. Stir occasionally to prevent sticking.
- Season with salt and freshly ground black pepper to taste. If desired, add 1-2 tablespoons of dry sherry for extra depth of flavor.
- Serve hot, garnished with a dash of Old Bay seasoning and a sprinkle of fresh parsley flakes.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
2g
Fat
214g
Carbs
5g