crab soup

A true Maryland specialty - Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe!

Maryland's Grand Prize Cream of Crab Soup Recipe

Milk

Half & half

Heavy whipping cream (1 quart)

tbsp Cornstarch

tbsp Cold water

tbsp Fresh parsley

tsp Old Bay Seasoning (Use more based on

Butter

Salt

Pepper

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

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.

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

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

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

THEN add your crab meat.

Adding crab meat after the cornstarch paste is so that you don&#039;t break up the delicate chunks of crab while whisking the cornstarch.

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

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

Remove from heat.

Soup is ready to serve.

A creamy and flavorful shrimp and crab bisque that&#39;s perfect for a special holiday meal, an easy lunch, or a quick prep-ahead dinner!

Crab Bisque

onion

celery

scallions

all-purpose flour

chicken broth, vegetable broth, or seafood stock

dry sherry

ketchup

tomato paste

seafood seasoning

half-and-half cream

crabmeat

fully-cooked baby shrimp

salt and ground black pepper, (to taste)

scallions (green onions) or chives and chopped fresh parsley or thyme

For serving: oyster crackers or bread

In a large pot, melt the butter over medium heat. Add the onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce the heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5 to 7 minutes. Reduce the heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning, and cream.

Bring to a simmer, but do not let it boil. Season with salt and pepper to taste, then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.

Ladle into individual bowls and garnish with additional sliced scallions or fresh herbs, if desired.

One of the best crab bisque I've tasted. There's so many out there crab bisque recipes but no one ever matches this one.

Absolutely delicious and very easy to make. The only thing I did extra was added a pound of shrimp, and I did not use the old bay seasoning. It really didn’t need it, the flavors were so intense and wonderful. This will be my favorite!

Great recipe. I used lump crab, lobster, and shrimp and it was delicious. I’ll definitely make this again.

This looks so comforting! Love the idea of using crab and shrimp for a seafood bisque!

Love Aunt Bee's recipes, Blair!  How lucky you are to have her in your life to share her culinary and life skills - a treasure.
This looks delicious and I'm very glad I'm about to eat dinner because now I'm starving!

Top 2 crab soup recipes from across the web

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Maryland's Grand Prize Cream of Cra...

Crab Bisque

Top 2 crab soup recipes from across the web

The most viewed crab soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maryland's Grand Prize Cream of Cra...

Crab Bisque

The most viewed crab soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine