Crab Soup
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Rich, silky, and loaded with lump crabmeat, this Maryland-style cream of crab soup gets its signature flavor from Old Bay and a splash of dry sherry.
If you’ve spent any time in Maryland, you know there are two classic kinds of crab soup: tomato-based Maryland crab soup and rich cream of crab. This is the latter, and it comes straight from the Eastern Shore. I got the recipe from the chef at the Hyatt Regency Chesapeake Bay, when my family was there celebrating my parents’ 50th wedding anniversary. Made with lump crabmeat, Old Bay, and a splash of dry sherry, the soup is silky, flavorful, and surprisingly simple to make. Serve it with crusty bread and a simple green salad for an easy lunch, or in smaller portions as a starter for dinner.
“This recipe is magnificent. Simplicity at its finest.”
What you’ll need to make Crab Soup
- Butter and flour: These cook together to form a roux, which thickens the soup and gives it a smooth, velvety texture.
- Half-and-half: Provides the creamy base for the soup. I don’t recommend substituting milk; it won’t give the soup the same richness or body.
- Old Bay seasoning: The classic Chesapeake Bay seasoning gives the soup its signature savory, gently spiced flavor. It’s sold in the seafood department at most supermarkets. I use it in many recipes, such as my Maryland Crab Cakes, Salmon Cakes, Shrimp Salad, and Peel n’ Eat Shrimp.
- Dijon mustard, salt, and pepper: Round out and sharpen the flavors without overpowering the crab.
- Dry sherry: A traditional addition to cream of crab soup, sherry adds a subtle nutty sweetness and depth that balances the richness of the soup. Be sure to use dry sherry rather than sweet sherry or cooking sherry.
- Lump crabmeat: For the best flavor and texture, use fresh or refrigerated lump crabmeat rather than shelf-stable canned. Lump gives you nice pieces of crab without the higher price tag of jumbo lump, which isn’t necessary for soup. If you can’t find fresh crabmeat, Phillips refrigerated lump crabmeat is a good widely available option. Avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat. Pick through the crabmeat carefully for any bits of shell before adding it to the soup.
- Chives and lemon: Add a fresh, mild onion note.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Make the roux: Melt the butter in a medium saucepan over medium-low heat, then add the flour and whisk until blended.
Add the dairy: Whisking constantly, gradually add the half & half.
Season and simmer: Add the mustard, Old Bay, salt, and pepper. Bring to a boil, whisking frequently and scraping the edges of the pot where the flour mixture can settle. As soon as the soup boils, reduce the heat and simmer very briefly until thickened—it should take just 30 seconds.
Add the sherry and crab: Stir until combined, then taste and adjust seasoning as needed.
Finish and serve: If the soup is too thick, thin it with water a little at a time. Ladle into bowls, sprinkle with chives, and serve with lemon wedges if desired.
Common Questions
What’s the difference between Maryland crab soup and cream of crab soup? Maryland crab soup is a tomato-based broth soup filled with vegetables and crabmeat, while cream of crab soup is rich and creamy, typically seasoned with Old Bay and often finished with sherry. Both are Maryland classics—and some locals combine the two in one bowl, a combination known as “half-and-half.”
Can I use milk instead of half-and-half? I don’t recommend it. Milk won’t give the soup the same richness or body, and you’d need to add more butter and flour to compensate, which can make the soup taste overly thick and floury.
Can I make cream of crab soup without sherry? Yes. You can simply omit the sherry, though it adds wonderful depth and is traditional in cream of crab soup. If you leave it out, add a small squeeze of fresh lemon juice at the end to brighten the flavors.
Can you freeze cream of crab soup? I don’t recommend freezing it. Cream-based soups can separate or become grainy when thawed and reheated, so this soup is best enjoyed fresh or refrigerated for a few days.
More Soup Recipes You’ll Love
Crab Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups half & half
- 1 teaspoon Dijon mustard
- 1 tablespoon Old Bay seasoning, plus more for serving (see note)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons dry sherry
- ½ lb lump crabmeat, picked over to remove any shells
- Finely chopped chives, for garnish
- Lemon wedges, for serving (optional; see note)
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
Notes
- Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Lemon is really only necessary if not using the sherry.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My guess this was my error and not the recipe’s. But I followed the recipe here and in the book “Once Upon a Chef” and found this to be incredibly bland. I would love to know what I did wrong and would love to see a video of this being prepared.
Hi Kevin, I’m sorry you found this to be bland! Did you by any chance make any substitutions to the ingredients? Did you use the full tablespoon of old bay seasoning and the 1/4 teaspoon salt?
I made the recipe exactly as written except doubled the crab. Excellent!!!!!!!!!!!
LOVE this soup! I was given a recipe very similar to this years ago called “Aunt Ellen’s Crab Soup.” (I have no idea who Aunt Ellen is) We made it for special occasions until one day the main ingredient, Imagine Creamy Sweet Corn Soup went missing from all store shelves. What a relief to find another recipe that is also delish. With ALL that being said, I added 2 cans sweet creamed corn, a 1/2 bag of frozen corn, and some 1/2 and 1/2 along with #1 crab meat. This is OUT of this WORLD yumminess ! Thanks, Jenn. You are my kitchen guru!
I had a craving for New England chowder, and living in Chicago, this was the closest I could get. This recipe was fantastic, I added two finely chopped shallots, 1 pound of crab meat, and one tablespoon of Dijon. I also added about a 1/3 cup of water to thin it out a bit. Get fresh crab meat and don’t be afraid to pay extra for it, it’s worth it!
I’m trying this recipe over the weekend
I’m a certified holistic health coach so I prefer to make things healthy and leaner when I can without changing the wonderful effect. Unsweetened almond milk (Organic Pacific brand has always been my go-to and this was just one more wonderful-tasting soup without the heaviness. I didn’t have any sherry or pepper so just omitted it, used Kirkland grass-fed butter, Old Bay, and here’s a surprise: Pamela’s almond flour to make the roux! It works like regular flour for me, which I never use even in baked items. I had bought Philip’s refrigerated lump crab and the soup was absolutely delish! Improvisation with your original recipe came out fantastic!
This recipe is delicious! I have used this recipe for 3 or 4 years now. My church always has a “Souper” bowl contest and I won this year with this recipe. I don’t always out in the sherry, I leave that for individual taste. ( But I love it with the sherry)
This soup was delicious! Thanks to helpful commenters, I made the following adjustments:
Used 1 tbsp. of mustard instead of 1 tsp.; added 1 tbsp. Worcestershire sauce; doubled the crab from 1/2 lb. to 1 lb. Didn’t have dry sherry, so I used Shaoxing wine that I have handy for Asian cooking.
This one is a keeper. Thanks so much as always, Jen.
I have been a Marylander my whole life (67 years). This is delicious. The only change I made was added shallots and doubled the crabmeat. Quick and super easy to make. Thank you.
Excellent recipe! Glad to hear you are from Maryland. Can you publish an authentic red Maryland crab soup that represents a true crab soup? Your recipes are fantastic and thank you!
Glad you liked it! I will add a tomato-based crab soup to my list of recipes to potentially develop. 🙂