🦀 Classic Cream of Crab Soup
Ingredients
Serves 4–6
1 lb (450 g) lump crab meat (fresh or canned, picked free of shells)
4 tbsp (½ stick) butter
1 small onion, finely chopped
1 stalk celery, finely chopped
2 tbsp all-purpose flour
2 cups seafood stock (or chicken broth)
2 cups heavy cream
1 cup whole milk
1 tsp Old Bay seasoning (or to taste)
½ tsp dry mustard (optional)
¼ tsp paprika
Salt and freshly ground black pepper, to taste
2 tbsp sherry (optional but traditional)
Fresh parsley or chives, for garnish
Instructions
Sauté the aromatics
In a large pot over medium heat, melt the butter. Add the chopped onion and celery, and cook for 4–5 minutes, until softened and fragrant (do not brown).
Make the roux
Stir in the flour and cook for about 1–2 minutes, stirring constantly until the mixture forms a smooth paste.
Add the liquids
Gradually whisk in the seafood stock. Cook for 3–4 minutes, stirring frequently, until slightly thickened.
Add the dairy and seasonings
Pour in the heavy cream and milk. Stir in Old Bay seasoning, dry mustard, paprika, salt, and pepper. Bring just to a simmer — do not boil, or the cream may curdle.
Add the crab meat
Gently fold in the crab meat and simmer on low for 5–10 minutes, stirring occasionally. Taste and adjust seasonings as needed.
Finish with sherry
Stir in the sherry just before serving for a traditional Maryland touch.
Serve & garnish
Ladle into bowls, garnish with fresh parsley or chives, and sprinkle lightly with extra Old Bay if desired.
💡 Tips
For a thicker soup, add an extra tablespoon of flour or reduce the broth slightly.
For a smoother texture, blend half of the soup before adding the crab meat.
Lump crab gives the best flavor and texture, but backfin or claw meat works fine, too.