• Servings 6-8
  • Prep 15 min
  • Cook 10-14 min
  • Cuisine
  • Skill Level

Maryland Cream of Crab Soup


  • 1 lb jumbo lump crab meat
  • 1 lb lump crab meat
  • 1 tbs parsley
  • 4 tsp old bay seasoning
  • 1/4 cup unsalted butter
  • 2 pints heavy cream
  • 1 quart half and half
  • kosher salt and black pepper to taste
  • 1 pint milk
  • Add the butter to a large saucepan along with the cream, half and half and milk and bring almost to a boil. 
  • Reduce heat to a simmer, then add crab meat, old bay.
  • Taste for seasoning, then season with salt and pepper if desired.
  • Allow to simmer for another 5 minutes or until soup thickens slightly.
  • Add parsley, gently mix.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.