Cream of Crab soup

Cream Of Crab Soup

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William Dehn


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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10 Min
30 Min
Stove Top


  • 64 oz
    half and half
  • 32 oz
    heavy whipping cream
  • 2 pkg
    hollandaise sauce
  • 1-2 lb
    jumbo lump crab meat
  • 1 stick
    salted butter
  • 1/4 c
    old bay seasoning
  • 1 Tbsp
    celery seed

How to Make Cream of Crab soup


  1. In a medium size mixing bowl pour 16 ounces of half and half and whisk in two packets of hollandaise, set aside.
  2. Next melt butter in a large pot and add The remainder of 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. 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. I 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 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.

Printable Recipe Card

About Cream of Crab soup

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: American

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