cream of crab soup
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This is a recipe that I concocted on my own living in Maryland and being let down at restaurants that serve mediocre cream of crab soup. I’ve made this soup dozens of times and through trial and error I have perfected it to greatness. You won’t be dissappointed. If you can’t afford two lbs of jumbo lump crab meat then one lb will suffice, I just like my soup full of crab meat upon every spoonfull
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yield
12 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For cream of crab soup
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64 ozhalf and half
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32 ozheavy whipping cream
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2 pkghollandaise sauce
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1-2 lbjumbo lump crab meat
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1 ccorn starch
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8 ozsalted kerrygold irish butter
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1/4 cold bay seasoning
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1 Tbspcelery seed
How To Make cream of crab soup
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1In a medium size mixing bowl pour 16 ounces of half and half and whisk in two packets of hollandaise, set aside.
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2Next, melt butter in a large pot and adding the remainder of the half and half, heat until it’s steamy, not boiling. Heat on medium heat to avoid any burning of cream on bottom of pot. Add bowl of half and half Hollandaise mixture to pot and heat until steamy. Add corn starch to thicken. After it’s heated add heavy cream to pot and reheat to steamy, again not boiling. Once steamy, reduce heat to low add crab meat and simmer uncovered stirring occasionally for approximately 15 to 30 minutes or until cream gets frothy, or bubbly.
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3I don’t measure out the old bay, I simply cover the soup with enough to my taste. After froth appears add old bay and celery seed, simmer on low heat until old bay is evenly absorbed into soup, stir, allow it to froth again, then repeat old bay and celery seed step. This will give it just enough old bay flavor so as not to overpower it. You can add as much old bay as you want, but if you’re not sure then wait until you’ve made this recipe a few times determining your taste.
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4If after you add the corn starch your soup gets lumpy simply stir it in a circular motion pressing the wood spoon up against the sides of the pot eliminating the lumps accordingly.
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