Maryland's Grand Prize Cream of Crab Soup Recipe
A true Maryland specialty - Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe!
Ingredients
- 2 cups Whole Milk
- 1 quart Half & half
- 2 pints Heavy whipping cream (1 quart)
- 4 tbsp Cornstarch
- 4 tbsp 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
- ¼ cup Butter
- ½ tsp Salt
- ⅛ tsp Pepper
Instructions
- 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. The general rule of thumb is 1 tablespoon of COLD water mixed with 1 tablespoon of cornstarch per cup of soup. Be sure to WHISK WELL (use a mini whisk, battery operated frother, or shake aggressively in a jar with a lid) 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.