Phillips Cream Of Crab Soup Food

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

Award Winning Maryland Cream of Crab Soup Recipe - (3.7/5) image

Provided by Lsweetnell

Number Of Ingredients 11

Ingredients

1 pound Maryland jumbo lump crab meat, divided
1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning, divided
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch, plus more if needed to make a paste
cold water or cornstarch to make a cornstarch paste

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

Maryland Cream of Crab Soup image

Make and share this Maryland Cream of Crab Soup recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 teaspoon minced onion
1 tablespoon freshly squeezed lemon juice
6 ounces crabmeat, backfin recommended,cartilage removed
16 fluid ounces light cream
parsley (optional)

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.

Nutrition Facts : Calories 764.6, Fat 69.1, SaturatedFat 43, Cholesterol 252.1, Sodium 808.1, Carbohydrate 15.3, Fiber 0.3, Sugar 0.6, Protein 23

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Award-Winning Maryland Cream of Crab Soup image

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. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.

Provided by Raquel Grinnell

Categories Crab

Time 35m

Yield 1 pot soup, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste

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!

Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6

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