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Award Winning Maryland Cream of Crab Soup


Award Winning Maryland Cream of Crab Soup is rich and amazing. If you'd like, top with a little bit of dry sherry and fresh ground pepper when serving.

COOK'S NOTES: This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.

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Rate this recipe 4.1/5 (101 Votes)


  • 1 pound Maryland jumbo lump crab meat
  • 1 tablespoon fresh parsley
  • 3 teaspoons Old Bay Seasoning
  • 1/4 cup butter
  • 2 pints heavy whipping cream
  • 1 quart half and half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-pint milk
  • Cornstarch for thickening


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Bring milk, half-and-half and heavy whipping cream to a boil.

Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper.

When the soup starts to boil, make a paste of cornstarch and water to thicken.

Serve while hot.


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