HEALTHIER MARYLAND CREAM OF CRAB SOUP
We have family from Delaware who are passionate and particular about local blue crab. So when I saw they were raving about this award-winning Maryland Cream of Crab soup; I checked it out. It’s incredibly easy to prepare – just 20 minutes or so from start to finish. The problem is that it has 2 pints of heavy whipping cream, half and half and whole milk. It also calls for jumbo lump crab meat, which costs me about $30.00 at my grocery store.
So, I did some experimenting and came up with a lighter version that swaps out half and half for the heavy cream, and uses more cornstarch and a little flour to thicken it. I also used claw crab meat; which is half the price, and used double the amount. The result? A delicious cream of crab soup reminiscent of the award-winner, with double the crab, and you’ll still be on speaking terms with yourself after you’ve enjoyed it.
Try adding a splash of dry sherry; which is what the die-hard Maryland-Delawareans always do with cream of crab soup. They also get cranky if fresh crab is not used. The Crab Place will FedEx you live blue or steamed crab if you really want to do it right.
When it’s cold outside and the soup is rich and served steaming hot, you don’t need very much anyway. Have a cup with a big side salad. This could be a great thing to serve for Christmas Eve when the menu calls for seafood.
Enjoy! ox- Heather