Award Winning Maryland Cream Of Crab Soup Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Bring milk, half & half, and heavy whipping cream to a boil.
• When it starts to boil, make a paste (or slurry) in a separate bowl with the cornstarch and cold water. Be sure to whisk well until the paste is fully blended.
• Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
• If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
• Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
• Then add your crab meat.
• Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
• Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
• Add extra crab meat & Old Bay Seasoning based on your preferences.
• Remove from heat.
• Soup is ready to serve.

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.

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

Steps:

• Saute the finely chopped onion and celery in the butter and a tablespoon of olive oil to keep the butter from burning. (You really do not want people to even know the onion and celery are there so saute the vegetables for about five minutes. Make a light roux with the butter and flour with the onions and celery. Stir continuously in a large heavy pot on low heat, until smooth and flour taste is cooked out. (about 5 minutes) Slowly add chicken stock. half and half and milk and stir slowly till thick. Temporarily remove from the heat and add salt to taste. Gently add crab meat, and cook on low heat until thoroughly heated through, but do not boil at this point. Top each bowl with a teaspoon of sherry, if you like, and a sprinkle of old bay, before serving, if desired. Soup should be thick and creamy. A big delicious crabby hug!

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.

Nutrition Facts : Calories 245.5, Fat 17.9, SaturatedFat 11.2, Cholesterol 62.2, Sodium 604.3, Carbohydrate 13.4, Fiber 0.3, Sugar 0.4, Protein 8.6

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

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Oct 22, 2020 - This grand prize Maryland cream of crab soup recipe is a creamy, crab meat filled soup that's simple to make and will satisfy any crab lover. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From foodnewsnews.com

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
From getrecipecart.com

cornstarch (as needed ) 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 pint milk. DIRECTIONS: 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 to thicken soup. COOK’S NOTES:
From susanrecipe.com

2022-03-13 Directions: Bring the milk, half and half, and heavy whipping cream to a boil. Add the crab meat, fresh parsley, Old Bay seasoning, butter, salt, and pepper. If you like spice, you may choose to taste the soup at this point to see if you need to add more Old Bay seasoning. When the Cream of Crab Soup starts to boil, make a paste of cornstarch ...
From southbaltimore.com

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From mydragonflycafe.com

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From mccormick.com

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - … 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 …
From stevehacks.com

Nov 12, 2018 - 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, …
From pinterest.nz

2015-03-05 1/8 teaspoon pepper. cornstarch. water. dry sherry, to taste. Directions. 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 ...
From combsberryinn.com

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From ericksonseniorliving.com

1 pound Maryland jumbo lump crab meat. 1 tablespoon fresh parsley. 3 teaspoons OLD BAY Seasoning. 1/4 cup butter. 2 pints heavy whipping cream. 1 quart half and half. cornstarch (as needed ) 1/2 teaspoon salt. 1/8 teaspoon pepper.
From copymethat.com

Parsley (optional) Melt butter, add Old Bay and minced onion in saucepan over medium heat, add lemon juice, stir. Add flour, stirring constantly, gradually add light cream, continuing to stir, add crabmeat and let simmer a few minutes. Then serve, garnish with a dash of Old Bay and Parsley Flakes. Enjoy. A recipe fit for a king or queen!!
From foodnewsnews.com

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Award-Winning Maryland Cream of Crab Soup. Recipe by Raquel Grinnell. 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 ...
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2014-12-21 1 pound Maryland jumbo lump crab meat; 1 tablespoon fresh parsley; 3 teaspoons Old Bay Seasoning; 1/4 cup butter; 2 pints heavy whipping cream; 1 quart half and half; cornstarch; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 pint milk
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Feb 22, 2012 - 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, …
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Jul 26, 2013 - Take a trip to the coast from the comfort of your own kitchen with this hearty crab soup recipe. Old Bay seasoning adds authenticity to the rich flavors. Old Bay seasoning adds authenticity to the rich flavors.
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