The Pioneer Woman Tasty Kitchen
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Maryland Cream of Crab Soup

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Easy

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Description

Total diet buster! Just like in the best restaurants, but so easy you can make it at home.

Ingredients

  • 2 sticks Butter
  • 1 cup Flour
  • 1 quart Heavy Cream
  • 2 cups Vegetable Stock
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1 Tablespoon Parsley
  • 2 Tablespoons Old Bay Seasoning
  • 1 Tablespoon Beer
  • 1 pound Maryland Blue Crab Meat

Preparation

In a large heavy bottom stock pot or Dutch oven, melt two sticks of butter over medium-high heat. When the butter is melted and slightly bubbling, add in one cup of flour. (This is a roux!) Whisk together to incorporate. This mixture will become very thick very quickly. Turn the heat down to medium-low.

Slowly pour in the heavy cream while whisking after each addition. (This should take a few minutes. Don’t add all of the cream at once, but instead just a bit at a time.) The roux and cream will still be very thick. Add some vegetable stock, again a little at a time, while whisking until you reach the desired consistency. You can always add more stock if you like your soup thinner. We like it thick!

Once you get the cream base to the consistency that you like, it is time to add some flavor. (At this point you have the basic base to any cream soup: cream of asparagus, cream of celery, cream of broccoli!)

Add your salt, pepper, parsley and Old Bay seasoning to taste. I always add a splash of beer at this point, but traditionally a tablespoon of sherry is added. Try to keep your family member’s fingers out of the pot. Good luck with that one!

Open the crab meat container and empty it into a large bowl. Run your (clean) hands through the meat to make sure there are no shells. This is an extra step, but well worth it in the finished product. Gently stir all of the crab meat into spicy cream mixture.

You can serve the soup right away or let it gently simmer for a few minutes. It’s so rich and yummy. Enjoy!

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3 Reviews

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Becki on 9.12.2012

This did not turn out for me. Too much butter and was bland, even when I doubled the Old Bay.

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Miss Wisabus on 1.10.2011

Great recipe! I made a few substitutions (chicken broth instead of veggie, sherry [lots of it] instead of beer, and did 3/4 heavy cream 1/4 milk + some extra milk to thin it out), and it was delicious! Super easy to make and absolutely wonderful.

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mrsmichaels on 1.5.2011

This soup is wonderful! I had chicken broth on hand so I used that instead of vegetable broth. Also, it was pretty thick so I added 1/2 cup more broth. My husband will love this.. Thanks!

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