maryland cream of crab soup

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Servs: 6   Prep:   Cook:

Living on the penisula of DelMarVa I always enjoyed eating Blue Crabs. When I discovered cream of crab soup and it's many recipes, I decided to do a little experimenting on my own and this is what I came up with. Enjoy as I do!

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  • add   1/2 cup butter
  • add   1 onion, chopped
  • add   4 cups water
  • add   4 celery, chopped
  • add   6 tbsp. all-purpose flour
  • add   1 (10.5 oz.) can condensed chicken broth
  • add   4 tbsp. chicken base
  • add   1 tbsp. chopped parsley
  • add   1 potato, peeled and diced
  • add   1 quart half & half
  • add   1 tbsp. soy sauce
  • add   1 tbsp. worcestershire sauce
  • add   1 lb. crab meat (claw)
  • add   1 tsp. old bay seasoning
  • add   1 tsp. lemon juice
  • add   2 tbsp. sherry
  • add   salt & pepper to taste


  1. In a large stock pot, melt butter over medium heat. Add onions & celery; saute until onions are transparent, about 5 min. Stir in flour, mixing well. Cook for about a min., stirring constantly. Do not burn, or let get lumpy. Add water, chicken broth & chicken base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat & simmer for about 20 minutes. Stir in cream, soy sauce, lemon juice worcestershire sauce, crab meat and seasonings. Raise heat to med. and bring chowder just to a boil.