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Crab Soup


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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  • 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
  • cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pint milk
  • 1 / C sherry
  • can tomato paste


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, sherry, tomato pastesalt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.


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