Crab Soup

Filled with fresh lump crab meat and seasoned with Old Bay—a spice blend from my home state of Maryland—this soup tastes like a day on the Eastern Shore. In fact, I got this crab soup recipe from the chef at the Hyatt Regency Chesapeake Bay when we were there celebrating my parents’ 50th wedding anniversary. It’s unapologetically rich. Please don’t be tempted to substitute the half & half with milk. It won’t work unless you add more butter and flour, which would defeat the whole purpose of making it lighter. I promise, it’s 100% worth it!

• Butter, flour & half-and-half: These form the creamy base of the soup—the flour and butter make a light roux for thickening, and the half-and-half gives it silky richness.
• Old Bay: Brings that classic seafood-friendly spice. It is sold in the seafood department at most supermarkets, but can also be ordered online or made from scratch. I love Old Bay and use it in many recipes, such as Crab Cakes, Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n’ Eat Shrimp.
• Dijon mustard, salt, pepper & dry sherry: This flavor combo gives the soup its character.
• Lump crabmeat: Adds sweet, briny flavor to the soup. If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.
• Chives and lemon: Add a fresh, mild onion note.
• Jump to the printable recipe for precise measurements

Step 2. Add the dairy. Whisking constantly, gradually add the half & half.

Step 3. Season and bring to a boil. 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.

Step 4. Simmer briefly. As soon as the soup boils, reduce the heat and simmer uncovered until thickened, about 30 seconds.

Pro Tip: That short simmer is enough to thicken—but don’t walk away. Watch closely, as cream soups can go from thick to overcooked surprisingly fast.

Step 5. Add the sherry and crab. Stir in the sherry and crabmeat. Taste and adjust seasoning as needed.

Step 6. 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.