Currently listing 756 recipes in 211 categories!
Listed in: Soups / Seafood Soup
1 pint milk
1 qt half and half
2 pints heavy whipping cream
1 lb Maryland jumbo lump crab meat, picked to remove shell
1 T parsley
3 t Old Bay
1/4 c butter
1/2 t salt
1/8 t pepper
cornstarch (as needed for thickening)
Bring milk, half and half, and heavy whipping cream to a boil.
Add crab meat, parsley, Old Bay, butter, salt & pepper.
When soup starts to boil, make a paste of cornstarch & water and add to soup to thicken.
(Cook's note: This recipe is from Charese Smith submitted at the Annual Hard Crab Derby in Chrisfield, Maryland.
Vickie's note: I make my cornstarch paste with milk, instead of water. Be sure to make it into a paste with the cornstarch, as opposed to just adding cornstarch into it the hot soup or you will end up with lumps! My other trick is to use cold liquid when making any kind of cornstarch or flour paste, and then slowly add it to your hot liquid. I have one more tip which I think is a must when making Maryland cream of crab soup?..Add 2-3 T of dry sherry...the kind you buy in a liquor store, not the cooking sherry found in the grocery store! I also serve more sherry on the side!)
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
Rate this Recipe: Comment on this Recipe:Jump to Category:
Other Recipes in this Category:
Shirley's Crab & Shrimp Soup Lobster & Shrimp Bisque Cream of Crab Soup (with Potato Soup) Cream of Crab Soup (with Hollandaise Sauce) Cream of Shrimp Bisque
Recipe Cloud Tags:- annual
- remove
- opposed
- pints
- grocery
- cooking
- maryland
- sherry
- slowly
- starts
- recipe
- submitted
- adding
- liquor
- butter
- making
- jumbo
- cornstarch
- pepper
- liquid
