This soup is possibly the best cream of crab soup I have ever had, and I have had a lot of cream of crab soup in my day, because I live in Maryland! I found the recipe in a cookbook called “The Chesapeake Bay Crabbiest Cookbook,” and it was one of 22 crab soup recipes. I thought the cookbook was the right place to look for my cream of crab soup recipe, especially since I loved a crab cake recipe I had recently used from the book. The soup was easy to make and it tasted amazing. Greg exclaimed how much he liked it, and then after eating it for awhile, he turns to me and says “um, so how unhealthy is this soup, because it seems really rich.” And I was like, “um, well it is CREAM of crab soup, and why do you have to take the fun out of everything?” I then explained to him that although it did have heavy cream, that is was thickened because a flour roux was added to the soup. It is the roux that makes this soup so nice and thick (but of course it’s the cream that makes it so deliciously, um, creamy). I ended up using crab claw meat for the soup and it worked out well. You can choose to add the sherry, but I don’t think it is necessary. I do recommend sprinkling it with some extra black pepper and Old Bay Seasoning before serving. Oh, and make sure you have some toasty bread or crackers for dipping. Enjoy.
RECIPE FOR THE BEST CREAM OF CRAB SOUP
4 Tbsp. of unsalted butter
1 small to medium yellow onion, minced
2 cloves of garlic, pressed
3 Tbsp. of all-purpose flour
3/4 tsp. of Old Bay Seasoning
1 1/4 tsp. of freshly ground black pepper
1 Tbsp. of ground yellow mustard
A pinch of cayenne pepper
1/2 tsp. of salt
16 ounces of heavy cream
16 ounces of half and half
1 pound of crabmeat (I used crab claw meat)
3 Tbsp. of sherry, optional
Parsley leaves for garnish, optional
Melt the butter over medium-low heat in a large stockpot. Add in the diced onions and pressed garlic and stir. Stir frequently and cook until the onions come to a light golden color.
While the onions are cooking, put the flour, Old Bay Seasoning, black pepper, yellow mustard, cayenne pepper and salt into a smallish bowl and mix.
Once onions are light golden in color, adjust the heat to medium and then make a roux. Add the flour mixture in, and stir continuously to make a blond roux (until the mixture is light golden in color), about 3 – 4 minutes. After the roux is made, pour in the cream and half and half. Bring it to a boil, and then stir in the crabmeat. Bring the soup back to a boil, and then immediately stir in the sherry, if using.
Ladle the soup into bowls. Sprinkle each with some extra black pepper and Old Bay Seasoning, and garnish with some parsley leaves, if desired.
Recipe makes approximately 6 servings.
Recipe Adapted from: The Chesapeake Bay Crabbiest Cookbook, by Whitey Schmidt