Cream of crab soup is a dish from the Eastern Shore of Maryland. It is made with lump Maryland blue crab meat, onion, whole milk and/or half and half (milk and cream blend), butter, either flour or corn starch as a thickener, and Old Bay as the main seasoning. Additional flavorings may include dry sherry, dried dill, celery salt, lemon, and black pepper. Some variations include chicken broth as well.
Cream of crab soup |
| Place of origin | United States |
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| Region or state | Maryland |
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| Serving temperature | Hot |
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| Main ingredients |
- Blue crab meat
- Onion
- Milk and/or half and half
- Old Bay
- Butter
- flour or corn starch
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| Ingredients generally used |
- Sherry
- Black pepper
- Dill
- Lemon
- Celery salt
- Chicken broth
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| 130 kcal (540 kJ) |
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| Similar dishes | She-crab soup, Maryland crab soup |
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