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
Healthier Maryland Cream of Crab Soup
Serves: 12 cups or 96 oz.
- ½ stick organic unsalted butter
- 2 TBS flour
- 1 Quart organic half & half
- 1 Quart (= 4 cups) organic whole milk
- 2 Cups skim milk
- 2 pounds lump, claw, or jumbo lump crab meat
- 3 tablespoon fresh parsley
- 5 teaspoons OLD BAY Seasoning
- 2 TBS. Non-GMO cornstarch
- ½ teaspoon good sea salt, such as Maldon.
- ⅛ teaspoon pepper
- In a large stock pot melt butter on medium-high.
- Slowly add flour to melted butter, whisking constantly. Cook for about a minute, continuing to whisk constantly.
- Turn burner up to high, and slowly add both milks and half & half, whisking constantly.
- In a small bowl mix 2 TBS.cornstarch with 3-4 teaspoons of water with fork until it resembles a thick paste. Add to milk mixture. Whisk in well.
- When the milk has thickened and is just about to boil add crab meat, fresh parsley, Old Bay Seasoning, and salt and pepper.
- Taste for seasoning and serve hot.
- Garnish with parsley & a dash of Old Bay.
Serving size: 8 oz. or 1 cup