Maryland's Eastern Shore Cream of Crab Soup

Ingredients

• 15 g (1 tbsp)unsalted butter
• 1 mediumonion, diced
• 227 g (0.5 lb)lump crabmeat
• 950 ml (4 cups)low-sodium seafood or chicken broth
• 240 ml (1 cup)fat-free half-and-half
• 16 g (2 tbsp)cornstarch
• 1.25 ml (0.25 tsp)Old Bay seasoning
• 0.6 ml (0.13 tsp)dried dill
• 0.6 ml (0.13 tsp)black pepper

Instructions

1. 1

   Soften the onion

   Melt the butter in a large pot over moderate heat. Add the diced onion and cook for a few minutes, until soft and translucent.

2. 2

   Cook the crab

   Add the crabmeat and cook for 2 to 3 minutes, stirring constantly.

3. 3

   Add the broth

   Pour in the broth and bring the soup to a boil, then reduce the heat to low.

4. 4

   Thicken the soup

   In a small bowl, whisk the half-and-half and cornstarch until smooth. Add the mixture to the soup and raise the heat slightly, stirring constantly until it thickens and comes to a boil.

5. 5

   Season and serve

   Stir in the dried dill, Old Bay seasoning and black pepper. Cook for a further 5 to 10 minutes, then serve warm.

What is cream of crab soup?

Cream of crab soup is a rich, savoury crab soup associated with Maryland, where crab is a defining ingredient in regional cooking. Eastern Shore versions are often known for their creamy texture and warming seasoning.

This version uses broth thickened with cornstarch and fat-free half-and-half rather than relying on a larger amount of cream and butter. Lump crab brings sweet, delicate pieces to the bowl, while Old Bay gives it a familiar Maryland-style flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 9g protein, 7g carbs, 3g fat.

The provided per-serving figures are 90 kcal, 9 g protein, 7 g carbohydrate and 2.5 g fat. Crab supplies most of the protein, while the onion and cornstarch contribute carbohydrate and the butter and half-and-half contribute fat; serve with a vegetable side for a more complete plate.

Choosing the crab

Lump crab: Its tender, substantial pieces make the soup feel special. Fold and stir gently so the meat stays in recognisable pieces.

Other options: Different crabmeat varieties can be used, and imitation crab is another option mentioned for this recipe. Check packaged crab carefully for shell fragments before cooking.

Building the creamy texture

Cornstarch slurry: Whisk the cornstarch thoroughly into the half-and-half before adding it to the pot. This helps it disperse smoothly instead of forming lumps.

Gentle thickening: Once the mixture is in the soup, keep stirring as it heats. The method calls for bringing it to a boil as it thickens, so watch the pot and stir steadily.

Getting the onion and crab right

Soft onion: Cook the diced onion in butter for a few minutes until it is soft and translucent. This gives it time to mellow before the broth goes in.

Brief crab cooking: Stir the crab in for 2 to 3 minutes before adding the broth. Avoid vigorous mixing, which can break up the lump meat.

Seasoning the broth

Old Bay: This seasoning supplies much of the soup’s signature savoury character, so measure it as written and taste the finished soup before adding anything extra.

Dill and pepper: The small amounts add herbal and gentle peppery notes without overtaking the crab. The recipe adds them after the soup thickens, then simmers it for another 5 to 10 minutes.

Serving the soup

Serve the soup warm in bowls while the crab pieces are still tender. Bread or crackers make an easy accompaniment for the creamy broth.

For a more balanced plate, add a crisp green salad or a simple vegetable side. These provide a fresh contrast to the soup’s soft, savoury texture.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate throughout.
• Use a bowl and whisk to make the cornstarch mixture smooth before it reaches the soup.
• Stir gently after adding the crab to help preserve the lump pieces.
• Keep stirring while the soup thickens to prevent the base from catching on the pot.
• Serve the soup warm rather than letting it sit for a long time after cooking.

Variations

• Seafood broth: Use low-sodium seafood broth for a more pronounced seafood flavour.
• Chicken broth: Choose low-sodium chicken broth for a milder base.
• Imitation crab: Substitute imitation crab if lump crabmeat is unavailable.
• Peppery finish: Add a little more black pepper at the table if you prefer extra warmth.
• Dill accent: Sprinkle a small pinch of dried dill over each bowl just before serving.

Common mistakes to avoid

• Lumpy thickener: Whisk the cornstarch and half-and-half until smooth before adding them to the pot.
• Broken crab pieces: Stir gently once the crab is in the soup to keep the lumps intact.
• Scorched base: Stir constantly as the soup thickens and comes to a boil.
• Undercooked onion: Give the onion a few minutes in the butter until soft and translucent before adding the crab.
• Over-seasoning: Measure the Old Bay, dill and pepper as listed, then taste before making any changes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently on the hob, stirring often, until steaming hot; avoid a prolonged boil, which can toughen the crab.

Frequently asked questions