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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (465g) Recipe makes 2 servings |
||
| Calories 764 | ||
| Calories from Fat 621 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 69.1g | 106% | |
| Saturated Fat 43.0g | 214% | |
| Monounsaturated Fat 19.2g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 252mg | 84% | |
| Sodium 808mg | 33% | |
| Potassium 487mg | 13% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 23.0g | 45% | |
Maryland Cream of Crab Soup
By: Mille® ™
Apr 24, 2002
SERVES 2
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon minced onion
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces crabmeat, backfin recommended,cartilage removed
- 16 fluid ounces light cream
- parsley (optional)
Directions
1
In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.2
Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.3
Add the crabmeat and let simmer for about 15 minutes.4
Do not allow the soup to boil.5
Serve garnished with a dash of Old Bay and parsley flakes.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Soups > Bisques/Cream
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Seasonal
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: CulinaryGourmetQueen
On Apr 22, 2009
I doubled the recipe and used half and half and it was great. Nice and creamy and lovely flavored! Us crab lovers united on this one and gave you 5 ** from all of us! Thanks for sharing!
From: Smoofinator
On Mar 29, 2009
This is the 2nd time I've made this soup and it's soooo good! It's very similar to the cream of crab soup at Victor's restaurant in the Inner Harbor in Baltimore. Delicious! This time around I only had like 4 oz. light cream left over so I have to use heavy cream to make it the rest. I know it was incredibly fattening, but it was FANTASTIC! I'm going to use half light cream and half heavy cream from now on...so creamy and wonderful. Thanks for posting this!
From: Chef #160362
On Feb 5, 2005
My wife an I have had Cream of Crab soup from many different Maryland restaurants and this is by far the best we have ever had!!!!!
From: rooney
On Oct 14, 2006
Great taste and so easy to prepare. I did use salted butter because that's all I had, and increased the onions to 2T. I was so pleased with the results. Thanks for the recipe.
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