My Maryland Cream Of Crab Soup Recipe 45 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.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

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:

• Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
• Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.

MARYLAND CREAM OF CRAB SOUP

Steps:

• Remove cartilage from crabmeat. Dissolve bouillon cube in water.
• In 4-quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crabmeat; heat, do not boil. Garnish with parsley flakes before serving.
• Note: Soup improves upon standing as flavors get a chance to blend, so this is a good "prepare ahead: dish. Let mixture come to room temperature and then refrigerate until ready to use. Reheat over very low heat, stirring often, until soup is hot, but not to the boiling point.