Step 1

Bring milk, half & half, and heavy whipping cream to a boil.

Step 2

When it starts to boil, make a paste (or slurry) in a SEPARATE BOWL with the cornstarch and COLD water. The general rule of thumb is 1 tablespoon of COLD water mixed with 1 tablespoon of cornstarch per cup of soup. Be sure to WHISK WELL (use a mini whisk, battery operated frother, or shake aggressively in a jar with a lid) until the paste is FULLY blended.

Step 3

Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.

Step 4

If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.

Step 5

Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.

Step 6

THEN add your crab meat.

Step 7

Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.

Step 8

Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.

Step 9

Add extra crab meat & Old Bay Seasoning based on your preferences.

Step 10

Remove from heat.

Step 11

Soup is ready to serve.