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creamy crab soup recipe

Creamy Maryland-Style Crab Soup

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A luxurious and authentic Maryland-style soup featuring sweet crabmeat in a rich, velvety broth. Made with fresh crab, butter, and aromatic shallots, this creamy soup is enhanced with a touch of crab boil for that distinctive Maryland flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American, Maryland
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter
  • 1/4 cup shallot finely chopped
  • 1 pint half and half milk
  • 2 10 ounce cans cream of celery soup
  • 1 can milk using soup can as measure
  • 1 pound crabmeat
  • 1 teaspoon liquid crab boil

Equipment

  • Large soup pot
  • Whisk

Method
 

  1. Melt butter in a large soup pot over medium heat.
  2. Add finely chopped shallots and sauté until translucent and fragrant, about 2-3 minutes.
  3. Pour in half and half, stirring gently to combine with the butter and shallots.
  4. Add cream of celery soup and milk, whisking until the mixture is smooth and well-blended.
  5. Gently fold in the crabmeat, being careful not to break up the lumps too much.
  6. Add liquid crab boil and stir to combine.
  7. Simmer over medium heat for about 30 minutes, stirring occasionally to prevent sticking.

Notes

You can substitute backfin or claw meat for lump crabmeat to make it more budget-friendly. Old Bay seasoning can be used instead of liquid crab boil in a pinch. For a lighter version, try evaporated milk instead of half and half. The soup can be made dairy-free using coconut milk. Regular onions or leeks can substitute for shallots. For extra decadence, add a splash of sherry before serving.

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