Go Back
Maryland's Grand Prize Cream of Crab Soup Recipe

Maryland's Grand Prize Cream of Crab Soup Recipe

Housewives of Frederick County
A true Maryland specialty - Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe!
4.5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine American
Servings 6 people


  • 2 cups Milk
  • 1 quart Half & half
  • 2 pints Heavy whipping cream (1 quart)
  • 4 tbsp Cornstarch
  • 1/4 cup Cold water
  • 1 to 2 lbs Maryland jumbo lump crab meat, Tip: Use crab claw meat to make it chunkier
  • 1 tbsp Fresh parsley
  • 3 tsp Old Bay Seasoning, Use more based on your taste preferences
  • 1/4 cup Butter
  • 1/2 tsp Salt
  • 1/8 tsp Pepper


  • 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.
Keyword crab recipe, crab soup, cream of crab soup, maryland cream of crab soup