Crab Soup

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This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.

Filled with fresh lump crab meat and seasoned with Old Bay, a spice blend that comes from my home state of Maryland, this soup tastes like a day on the Eastern shore. In fact, the recipe was scribbled down on a piece of paper for me by the chef from the Hyatt Regency Chesapeake Bay, when we were there celebrating my parents’ 50th wedding anniversary. It is unapologetically rich and indulgent. Please don’t be tempted to substitute the half & half with milk. It won’t work unless you add more butter and flour, which would defeat the whole purpose of making it lighter. I promise, it’s 100% worth it!

What you’ll need to make Crab Soup

If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.

Old Bay seasoning is a spice blend that you can find at most supermarkets near the seafood department. If you’d like to make your own, I recommend this recipe. I love Old Bay and use it in many recipes, such as Maryland Crab Cakes, Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n’ Eat Shrimp.

How to make Crab Soup

To begin, melt the butter in a medium saucepan over medium-low heat, then add the flour.

Whisk for about 1 minute, until well blended.

Whisking constantly, gradually add the half & half.

Add the mustard, Old Bay, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle).

As soon as the soup starts to boil, reduce the heat to a simmer. Cook, uncovered, until thickened, about 30 seconds.

Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.

If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.

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• French Onion Soup
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