Maryland Cream of Crab Soup

Maryland Cream of Crab Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    stick butter

  • ¾

    cup + 2 TBS flour

  • 2

    cups water

  • 1

    TBS chicken base

  • 8

    cups half & half

  • ½

    TBS white pepper

  • cups sherry

  • ¾

    tsp tabasco

  • tsp worcestershire

  • tsp old bay

  • ½

    tsp salt

  • lbs crab meat, picked over


1) In a frying pan over med heat, melt butter. Once butter is melted, add flour until well combined and reduce heat to low. Cook 5 - 10 mins over low heat, stirring often, do not brown or burn. 2) In a double boiler over med heat, mix water with chicken base, heat 5 mins. Add half and half. When close to boiling, add roux (5 oz of it) and stir constantly until thickened. Add remainging ingredients. Mix well. Remove from heat and cool slightly. If mixture is too thick, thin with more chicken base and water. If mixture is too thin, use more roux, mixing in 1 oz at a time until proper thickness is reached.


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