Award Winning Maryland Cream Of Crab Soup Recipes

MARYLAND'S GRAND PRIZE CREAM OF CRAB SOUP RECIPE

Steps:

• Bring milk, half & half, and heavy whipping cream to a boil.
• When it starts to boil, make a paste (or slurry) in a separate bowl with the cornstarch and cold water. Be sure to whisk well until the paste is fully blended.
• Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
• If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
• Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
• Then add your crab meat.
• Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
• Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
• Add extra crab meat & Old Bay Seasoning based on your preferences.
• Remove from heat.
• Soup is ready to serve.

CREAM OF CRAB SOUP

Steps:

• Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

MY MARYLAND CREAM OF CRAB SOUP RECIPE - (4/5)

Steps:

• Saute the finely chopped onion and celery in the butter and a tablespoon of olive oil to keep the butter from burning. (You really do not want people to even know the onion and celery are there so saute the vegetables for about five minutes. Make a light roux with the butter and flour with the onions and celery. Stir continuously in a large heavy pot on low heat, until smooth and flour taste is cooked out. (about 5 minutes) Slowly add chicken stock. half and half and milk and stir slowly till thick. Temporarily remove from the heat and add salt to taste. Gently add crab meat, and cook on low heat until thoroughly heated through, but do not boil at this point. Top each bowl with a teaspoon of sherry, if you like, and a sprinkle of old bay, before serving, if desired. Soup should be thick and creamy. A big delicious crabby hug!

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.