• Ca73039c0951c55dfceb904c632b1fa6

Maryland Cream Of Crab Soup

My all time favorite soup, thick and creamy with a kick of Old Bay.

Prep
Cook
Serves 6people
Ingredients
1
lb Maryland jumbo lump crab meat, divided
1
pt milk
1
qt half and half
2
pt heavy whipping cream
1
tbsp fresh parsley, chopped
3
tsp Old Bay Seasoning, divided
1/4
cup butter
1/2
tsp salt
1/8
tsp pepper
1
tbsp cornstarch, plus more if needed to make a paste
cold water or cornstarch to make a cornstarch paste
Soup
Directions
1.
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.
2.
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.
3.
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.
4.
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.

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