Crab Soup

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.

• 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

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.