Cream of crab soup is a cherished soup recipes, especially for seafood lovers This creamy, comforting soup originates from the state of Maryland in the United States As its name suggests, the star ingredient in cream of crab soup is crab meat. But what else goes into this classic soup to give it its quintessential flavors and velvety texture? Let’s take an in-depth look at what cream of crab soup is made of.
The Main Ingredient: Crab Meat
The key ingredient that makes cream of crab soup taste like crab soup is, unsurprisingly, crab meat. Specifically, jumbo lump crab meat is used. Jumbo lump refers to the large chunks of crab meat from the two larger muscles of the crab’s body. This premium crab meat consists of whole chunks that are prized for their tender texture and sweet, succulent flavor
Regular lump crab meat or backfin crab meat can also be used, but may produce a soup that is a bit finer in texture. Imitation crab meat or canned crab meat are not recommended, as they lack the fresh, delicate flavor and texture of real crab. For the best tasting cream of crab soup, fresh jumbo lump crab meat is highly preferred.
The Cream: Heavy Cream and Half & Half
What gives cream of crab soup its signature creamy richness is a combination of heavy cream and half & half, The soup is made with a full quart of half & half and about 2 cups of heavy cream You can also substitute the half & half with equal parts whole milk and heavy cream,
The high dairy fat content of the cream and half & half is what creates the soup’s lush, creamy mouthfeel and carries the sweet crab flavor. Lower fat milk options don’t provide the same level of richness and body.
A Roux for Thickening
A simple roux made of butter and flour helps thicken and emulsify the soup. Typically about 4 tbsp butter is cooked with 3 tbsp flour to create the roux. This is then slowly incorporated into the heated half & half and cream.
The roux enables the soup to coat the back of a spoon and provides body without making the soup overly dense or pasty.
Aromatics: Onion, Wine, and Seasonings
For added flavor and aroma, cream of crab soup also contains sautéed onion and seasonings. Many recipes call for dry sherry or white wine to provide a boost of flavor.
Onions lend a bit of aromatic sweetness and texture. Fresh herbs like parsley add a subtle herbal note. Old Bay seasoning and sometimes black pepper deliver a warmth and subtle heat. The sherry or wine adds complexity.
The Complete Picture: Rich, Creamy, and Full of Crab
When combined, these simple ingredients create the quintessential cream of crab soup. The sweet crab is the star, set against a backdrop of creamy, savory richness punctuated with onions, wine, and seasoning. Everything works in harmony to create a comforting, satisfying soup.
While cream of crab soups can vary slightly in ingredients and technique, this basic formula puts the spotlight on delicious crab meat swirled with creamy dairy and seasoned to perfection. When you know what goes into this classic soup, it’s easy to understand why it’s so cherished, especially by Marylanders. Just a few quality ingredients come together to create a luxuriously rich crab bisque.
Frequency of Entities:
- Crab meat: 7
- Heavy cream: 3
- Half and half: 2
- Roux: 2
- Onion: 2
- Wine/Sherry: 2
- Seasonings: 2
NUTRITION INFORMATION(per Serving)
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Easy Maryland Cream of Crab Soup
FAQ
Where did cream of crab soup originate?
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Type
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Soup
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Place of origin
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United States
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Region or state
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South Carolina
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Main ingredients
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Atlantic blue crab meat, crab roe, crab or fish stock, milk or heavy cream, dry sherry
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How to make cream of crab soup?
To make cream of crab soup, add 1 tablespoon of Old Bay seasoning to a large saucepan with two cans of canned soup and water. Pour in evaporated milk, add crabmeat, and stir in 1 tablespoon of Old Bay seasoning. Simmer on medium-high heat until heated through, about 5-10 minutes, and serve.
What is crab soup made of?
Star Ingredient: The dish typically uses lump crab meat from the body of the crab, renowned for its sweet and tender quality. Seasonal Delight: The soup is often enjoyed in late spring and summer, corresponding with the peak crab harvest season.
How do you make cream of crab soup in Maryland?
A true Maryland specialty – Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe! Bring milk, half & 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.
Does cream of crab soup have sugar?
The traditional Cream of Crab Soup recipe doesn’t typically contain a significant amount of sugar unless added as a part of certain pre-made mixes or sauces. However, if you’re looking to minimize your sugar intake even further, here are a few tips: Avoid Sweetened Dairy: Ensure that your half-and-half and heavy cream are unsweetened.