Best Maryland Cream Of Crab Soup Food

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

MARYLAND CREAM OF CRAB SOUP

Steps:

• In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
• Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
• Add the crabmeat and let simmer for about 15 minutes.
• Do not allow the soup to boil.
• Serve garnished with a dash of Old Bay and parsley flakes.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• 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 it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

BEST MARYLAND CREAM OF CRAB SOUP!

Steps:

• Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!

MARYLAND CREAM OF CRAB SOUP

Steps:

• Remove cartilage from crabmeat. Dissolve bouillon cube in water.
• In 4-quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crabmeat; heat, do not boil. Garnish with parsley flakes before serving.
• Note: Soup improves upon standing as flavors get a chance to blend, so this is a good "prepare ahead: dish. Let mixture come to room temperature and then refrigerate until ready to use. Reheat over very low heat, stirring often, until soup is hot, but not to the boiling point.

MARYLAND CRAB SOUP

Steps:

• In 4-quart saucepan, combine tomatoes, water, broth, lima beans, carrots, corn, onions and OLD BAY.
• Bring to boil on medium heat. Reduce heat to low. Cover and simmer 5 minutes.
• Add crabmeat. Cover and simmer 10 minutes.

MARYLAND CRAB SOUP

Steps:

• Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
• Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.

MARYLAND CREAM OF CRAB SOUP

Steps:

• Whip cream.
• Cook onion and celery in one tablespoon of butter until tender but not browned.
• Melt remaining butter in top of double boiler; add flour and blend.
• Add milk gradually, stirring constantly.
• Add cooked vegetables and parsley; season to taste.
• Cook slowly until soup thickens a little; add crab meat.
• Serve in individual dishes with a dollop of whipped cream on top.