Cream of Crab Soup

Cream of Crab Soup Recipe - A Delicious American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Cream of Crab Soup is a rich and creamy soup that is perfect for a cozy night in or a special occasion. This soup is made with tender crabmeat, half and half, and a blend of seasonings that create a delicious and comforting dish.

History

Cream of Crab Soup is a popular dish in the Mid-Atlantic region of the United States, particularly in Maryland. It is often served in seafood restaurants and is a favorite among locals and visitors alike. The recipe has been passed down through generations and has become a staple in many households.

Ingredients

3 chicken bouillon cubes
6 cups half and half
1 cup water
0.5 stick of butter
0.33 cup cornstarch
1 lb (454 g) crabmeat
old bay seasoning, salt, and pepper to taste
2 tbsp cooking sherry (optional)

How to prepare

Heat half and half, butter, and chicken bouillon cubes in a saucepan until it is almost boiling.
In a separate bowl, mix water and cornstarch together and use it to thicken the milk mixture.
Add salt, pepper, and old bay seasoning to the mixture.
Next, add crabmeat and heat it through for 30 to 40 minutes.
Serve the dish with a side of spinach salad and garlic bread.
Just before serving, add cooking sherry to enhance the flavors.

Variations

Add diced potatoes or corn for a heartier soup.
Use different types of seafood, such as shrimp or lobster, in place of crabmeat.
Add a splash of hot sauce for a spicy kick.

Cooking Tips & Tricks

Be sure to heat the half and half slowly to prevent it from curdling.

- Use fresh crabmeat for the best flavor, but canned crabmeat can also be used in a pinch.

- Adjust the seasonings to taste, adding more or less pepper and old bay seasoning as desired.

- Adding cooking sherry at the end of cooking enhances the flavors of the soup.

Serving Suggestions

Cream of Crab Soup can be served as a starter or as a main dish with a side of crusty bread or a salad.

Cooking Techniques

Be sure to heat the half and half slowly to prevent curdling.

- Thicken the soup with a cornstarch slurry for a smooth and creamy texture.

Ingredient Substitutions

Use vegetable broth in place of chicken bouillon cubes for a vegetarian version.

- Use almond milk in place of half and half for a dairy-free option.

Make Ahead Tips

Cream of Crab Soup can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Cream of Crab Soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve Cream of Crab Soup with a crisp white wine, such as Chardonnay or Sauvignon Blanc, for a perfect pairing.

Storage and Reheating Instructions

Store leftover Cream of Crab Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Cream of Crab Soup contains approximately 350 calories.

Carbohydrates

Each serving of Cream of Crab Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cream of Crab Soup contains approximately 20 grams of fat.

Proteins

Each serving of Cream of Crab Soup contains approximately 25 grams of protein.

Vitamins and minerals

Cream of Crab Soup is a good source of vitamin B12, zinc, and selenium.

Alergens

Cream of Crab Soup contains dairy and shellfish.

Summary

Cream of Crab Soup is a rich and creamy soup that is high in protein and fat. It is a good source of vitamin B12, zinc, and selenium, but may not be suitable for those with dairy or shellfish allergies.

Summary

Cream of Crab Soup is a delicious and comforting dish that is perfect for a cozy night in or a special occasion. This rich and creamy soup is made with tender crabmeat, half and half, and a blend of seasonings that create a flavorful and satisfying meal. Enjoy this soup with a side of crusty bread or a salad for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cream of Crab Soup. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, a talented cook herself, had passed down many culinary secrets to me, but this one was something special.

One day, while exploring the local market, I came across a fisherman selling the most beautiful crabs I had ever seen. Intrigued, I struck up a conversation with him and learned that he had been catching these crabs all morning. Seeing my interest, he offered to sell me a few at a discounted price.

Excited by the prospect of cooking something new, I eagerly accepted his offer and rushed home to begin my culinary adventure. As I cleaned and prepared the crabs, I remembered my grandmother's words about the importance of fresh ingredients and taking the time to properly cook them.

I decided to make a soup with the crab meat, drawing inspiration from a recipe I had seen in a cookbook years before. As I simmered the crab meat in a rich broth with cream and spices, the aroma wafting through my kitchen was absolutely intoxicating.

When it was finally time to taste my creation, I was blown away by the rich, creamy texture and the delicate flavor of the crab. It was a dish fit for royalty, and I couldn't wait to share it with my family and friends.

Over the years, I have continued to make this Cream of Crab Soup for special occasions and gatherings. Each time, it brings back memories of that first discovery and the joy of creating something truly delicious from scratch.

I have made a few tweaks to the original recipe over the years, adding my own personal touch with a dash of sherry or a sprinkle of Old Bay seasoning. But the essence of the dish remains the same – a celebration of fresh, local ingredients and the simple pleasures of good food shared with loved ones.

I have shared this recipe with many people over the years, passing down the tradition of making Cream of Crab Soup to future generations. It warms my heart to see others enjoying this dish as much as I do, and I hope that it will continue to bring joy and comfort to many more in the years to come.

So, the next time you find yourself with a bounty of fresh crab meat, I urge you to give this recipe a try. Let the rich, creamy goodness of the soup envelop you in its warmth and flavor, and savor every spoonful as a tribute to the simple joys of good food and good company.