Nothing says comfort like a warm bowl of Cream of Crab Soup. This Maryland-inspired favorite blends rich cream, sweet jumbo lump crab, and a touch of sherry for an indulgent, silky texture that’s pure coastal bliss. Each spoonful delivers buttery flavor with hints of Old Bay spice. Ready in just 35 minutes, it’s perfect for cozy evenings or impressing guests with restaurant-level taste right at home.
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Why You’ll Love This Cream of Crab Soup
You’ll love this Cream of Crab Soup because it brings restaurant-quality flavor to your kitchen with easy, reliable steps. It’s rich but never too heavy, balancing creamy dairy with the sweetness of fresh crab. The gentle kick of Old Bay seasoning gives it that authentic Chesapeake Bay flavor you can’t resist. Whether served for a special dinner or a relaxing night in, this soup feels elegant yet approachable. It pairs beautifully with crusty bread or a crisp salad, making every meal feel like a seaside escape.
Key Ingredients for Authentic Flavor
The Base: Butter, Onion, and Flour
Melted butter, sautéed onion, and a touch of flour create a flavorful roux that gives this soup body and depth. The onions add sweetness, while the roux forms a silky base that holds the creamy texture perfectly.
Cream and Half & Half
The blend of half and half with heavy cream gives the soup its signature smoothness. It’s rich without being overly thick, creating a luscious consistency that coats every bite of crab.
The Star: Jumbo Lump Crab Meat
Jumbo lump crab brings sweet, delicate flavor and tender texture. Real crab makes all the difference, so skip imitation varieties. You can also use backfin crab if you prefer a finer texture.
Seasonings and Sherry
Old Bay, salt, and black pepper provide that unmistakable Maryland seasoning, while dry sherry deepens the flavor with a subtle, nutty finish. If you don’t have sherry, a dry white wine works well too.
Step-by-Step: How to Make Cream of Crab Soup
Create the Flavor Base
Start by melting butter in a large pot over medium-low heat. Add finely chopped onion and cook until it turns soft and translucent. Then sprinkle in flour, Old Bay, salt, and pepper, stirring for about 90 seconds to form a roux.
Thicken the Soup
Slowly whisk in the half and half, a little at a time, until smooth. Bring it to a gentle simmer, stirring often so it doesn’t stick. The mixture should thicken enough to coat the back of a spoon.
Add Cream, Sherry, and Crab
Once the base has thickened, pour in the heavy cream and dry sherry. Add the crab meat gently, folding it in with a spoon to keep the lumps intact. This keeps every bite filled with delicious chunks of crab.
Simmer and Adjust
Let the soup simmer for another 5–10 minutes on low heat. Taste and adjust the seasoning as needed. If it’s too thick, add a splash of milk or water. It’s ready when rich and velvety.
Expert Tips for the Perfect Texture
To keep the soup smooth, don’t rush the roux. Let it cook long enough to lose the raw flour taste. Always stir gently once the crab is added so the lumps stay whole. For reheating, use low heat and whisk if the cream separates. Avoid boiling, as it can curdle the dairy. When freezing, cool the soup first, then whisk well after thawing for a silky finish.
Serving Suggestions
Serve your Cream of Crab Soup in small bowls as a starter or in large portions for dinner. It pairs wonderfully with a crisp green salad and warm, crusty bread. For an elegant touch, drizzle a bit of sherry on top or sprinkle with fresh parsley. Try serving it alongside seafood favorites like garlic butter shrimp for a full coastal feast.
Storage, Freezing, and Reheating Tips
Refrigerate leftovers in an airtight container for up to three days. To freeze, let the soup cool completely and store for up to four months. Some separation may occur, but whisking during reheating will fix it. Reheat slowly over low heat, stirring often. If the soup becomes too thick, thin it with a splash of milk, broth, or water until it’s just right.
Recipe Variations and Add-Ons
For a creative twist, mix this creamy base with tomato-based Maryland-style crab soup for a 50/50 blend. You can also stir in corn, roasted red peppers, or a touch of cayenne for heat. Avoid imitation crab for the best flavor and texture. For something lighter, try swapping part of the cream with milk and serve with crackers for a cozy, simple version.
Frequently Asked Questions
What is in Cream of Crab Soup?
It includes butter, onion, flour, Old Bay, half and half, heavy cream, sherry, and real jumbo lump crab meat.
What are some common mistakes when making Cream of Crab Soup?
Rushing the roux, boiling the soup, or over-stirring the crab can cause texture issues.
What to make with Cream of Crab Soup?
Pair it with salad, bread, or seafood sides like creamy vegetable soup or sausage pasta soup.
Is crab soup healthy?
While rich in cream, it provides protein from crab and can be enjoyed occasionally as a luxurious treat.
Other Recipes You May Enjoy
Conclusion or Final Thoughts
This Cream of Crab Soup is the perfect balance of luxury and comfort. With sweet crab, rich cream, and just a hint of spice, it captures the taste of Maryland’s coast in every spoonful. Whether for a cozy family night or an elegant dinner, this recipe always feels special. Save it to your collection or share it on Pinterest — it’s one you’ll crave again and again.
Cream of Crab Soup
Equipment
- Large pot For cooking the soup evenly
- Whisk For blending the cream and roux
- Ladle For serving the soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 4 cups half and half
- 2 cups heavy cream
- 2 tablespoons dry sherry
- 1 pound jumbo lump crab meat, picked over for shells
Instructions
- Melt butter in a large pot over medium-low heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in flour, Old Bay, salt, and pepper. Cook for about 90 seconds, stirring constantly to form a smooth roux.
- Gradually whisk in the half and half. Bring to a gentle simmer, stirring often until the soup thickens enough to coat a spoon.
- Add the heavy cream and dry sherry. Stir to combine, then gently fold in the crab meat without breaking up the lumps.
- Reduce heat and simmer 5–10 minutes. Taste and adjust seasoning as needed. Serve warm with a drizzle of sherry or sprinkle of parsley.
