This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
I am the origional submitter of the recipe and yes 3 tablespoons of Old Bay is alot...but being from Maryland ..we love Old Bay and it's never enough for us! Of course it probably would be a little much for most people..so just adjust the amount to suit your taste. This is still the best cream of crab I have tasted. Enjoy!!
Read MoreWay too much Old Bay! The soup may have been good otherwise but the salt from the Old Bay overpowered the taste of the soup. I may try this again but with only a fraction of the Old Bay.
Read MoreI am the origional submitter of the recipe and yes 3 tablespoons of Old Bay is alot...but being from Maryland ..we love Old Bay and it's never enough for us! Of course it probably would be a little much for most people..so just adjust the amount to suit your taste. This is still the best cream of crab I have tasted. Enjoy!!
We are picky about our cream of crab and this recipe is a definite keeper. It's the first one that turned out great. I think the hollandaise and sherry are just the right amounts and give it a great flavor. This would have been 5 stars without changes, but I did add a bit of extra sherry and crabmeat. Those two changes are just personal preference. On top of being a terrific recipe, it was also quite easy to make. Not too many ingredients or steps to follow. I'd make this for dinner party.
Great idea - great soup. I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great additions you could do with this soup - the base is awesome. The half & half can easily be replaced with milk for a few less fat cals - it's still rich and creamy. The ONLY reason I'm not giving this recipe 5 stars is because of the out-of-control Old Bay called for. I used half and had more than enough. Great recipe anyway, thanks Karyn!
I've been cooking recipes from AllRecipes.com for years, however this is my first review because I felt soup this exceptional deserves to be praised. I make a similar crab soup, but it always seemed to be lacking in flavor. So the addition of the envelope of hollandaise sauce was brilliant. I only made some minor adjustments - at the suggestion of other reviewers, I used a tad bit less Old Bay Seasoning. I also doubled the amount of cooking sherry only because I really enjoy the flavor of sherry in seafood cream-based soups. Since I was only cooking this for myself, I had some left over, and it was just as wonderful warmed in the microwave the following day, however, I added a small amount of milk to cut down on the thickness from being refrigerated. Thank you for sharing such a delicious soup!
karyns, I use to drive 26 miles to a expensive resturant to get this soup. when i reviewed your recipe and then made it, I almost cried. It was wonderful. Now here I am making as a soup for my husband surprise party wait till the guests try this...you are the best.
This soup is awesome! I made it for the first time on Christmas day. It's so rich and creamy. However, I do think that 3 tablespoons of old bay is way too much-very spicy! I am making it again tonight and am not adding any but will add it to my own bowl to suit my taste.
This was delicious and very easy to prepare. I was going to give it 4 stars because 3 tablespoons of Old Bay is way to much. Luckly I used only 2 Tablespoons and still I could have done with 1 and a half. Perhaps there was a typo and it was supposed to be 3 teaspoons instead. Also since it was already alot of salt, I used a splash of Merlot in place of the cooking sherry. My kidz devoured it! Being from Maryland we are always in search of the best Cream of Crab soup. Now I know wear to find it--In my kitchen!
Awesome!! We made this for my birthday and only put in half the Old Bay and it was so good that my husband and I decided that it would a birthday tradition. I'm from Baltimore as well but felt that 3 T of Old Bay would've been too much. This rates up there with Gibby's Cream of (Baltimore restaurant that had the best Cream of Crab that I ever tasted)
My husband made this tonight and all I can say is WOW. I didn't want to stop eating it and I cant wait to finish it off at lunch tomorrow. He used half of the old bay and chopped up some shrimp to add in which made it even yummier. I will be making this again in the future and I will try adding some bay scallops as well as salad shrimp. If I could rate this 50 stars I would. Definitely a recipe to write home about!
i know why this recipe is rated five stars...i scaled it for two and thoroughly enjoyed it...i will be making it again...thanks for the recipe and i should mention i used imitation crab coz that is what i had on hand...i think it would work for shrimp too...i really liked it...update...made it again Feb 14 2020 why I waited so long dunno but again it did not disappoint...I scaled it for four and used imitation crab again and sauted shallots and added white pepper and used parsley for garnish & used béarnaise instead of hollandaise coz that is what I had & used burgundy cooking wine coz that is what I had...I tried to stay true to the recipe but had to sub...nonthess...so delish ...not waiting so long to make it again...
Oh, Shucks! Well, I'll admit: I actually said the S-word (about 15 times) with every spoonful of a small cup of this delectable soup! I tweaked it by adding a mixture of dry and cream sherries. Try a cheap port as well. If you have a good, woody-sweet sipping wine, it'll work. I doubled the amount called in the recipe. My crab meat was four leftover Chesapeake Bay crabs from Annapolis, steamed with Old Bay. The original Old Bay seasoning is so salty and savory that you should *really* try low-sodium. Old Bay is so robust; this didn't need a pinch more of salt, there was a creamy-spicy-sherry goodness that friggin makes me happy that I have some more left. WOW. From a Marylander, With Pride.
WOW! This was a nice treat for this seafood loving single Mom who has no time to cook! It is absolutely delicious! I did change things up a little though: I melted the butter, then added 2 minced shallots and a clove of minced garlic and cooked until soft. After that, I added the hollondaise/flour to make a roux, before adding the half & half. Other than that, I pretty much made it according to directions, other than only using 2 TBSP of Old Bay (GOOD CALL - 3 would have been too much, IMHO). Plus, I added a little fresh chopped parsley and a little extra sherry. YUMMY YUMMY YUMMY! I'll make this again and again!
Just made this and had to review it- it is unbelievably easy and delicious! I was looking for a chowder with potatoes and corn, and when I read the ingredients in this recipe, I was intriqued by the use of hollandaise sauce mix so I tried it. Used 2 tbsp of Old Bay after reading other reviews, and added 1 cup white sweet corn and 2 cups diced Yukon Gold potatoes. Didn't have any sherry- but next time I make this I will definitely use it! My picky BF loved it and so did I!! Thanks for the great recipe Karyn!
THANK YOU!! I am a fourth generation Marylander, who's grandfather was a waterman on the Chesapeake Bay. I am hard to please when it comes to this type of food. MY DINNER GUESTS WERE BLOWN AWAY BY HOW DELISH THIS SOUP WAS. And I didn't change a thing. It was served with individual warm crusty french rolls, and a large salad with my family's home made ceasar/green godess type of dressing and WOW!. This is my all time top of the list recipe from Allrecipes very very easy.
This was a great crab soup. It was very rich and super filling. I only used 1.5 tbs of old bay and it was plenty! Everyone in my house loved it, and it is a Christmas eve staple in our house.
Great recipe! I love how easy it is. I had been planning to make it for dinner last night but was running late at work, so my husband made it for us instead while I drove home. Even he thought it was easy. We did cut back the Old Bay to 1 TBSP based on the suggestions of other reviewers; however, I think more than that is needed. We each sprinkled a little extra into our bowl. We also added a dash of cayenne which we love! We used one 7.5 oz can of crab instead of fresh crab since we live in Mississippi and we are on a budget. I had leftovers for lunch the next day and it was even better! Update: I now add some worcesteshire sauce to give the soup a little more depth. I think it helps!
Karyn, Karyn, Karyn... First of all I had to remind myself that I DO NOT cuss, but I will say this was some very, Very, VERY good crab soup! I only used 2T of Old Bay. I had the dry ingerdients in my pantry, the $16 crabmeat in my freezer & the whipping cream left over from a cake I baked over the weekend. The quart of half & half, sherry, hollandaise, & butter cost me $11. DH & I just paid $12 per 10 oz bowl at Snyders in Catonsville last week. This was better- I like spicy. 2nd, you ruined my cream of crab experience for the rest of my life- who knew I was ordering bowls of cream mixed with half & half all these years. You could have just let me think it was a cup of cream & stock mixed with thickening. . 3rd, I had to take a look at your profile pic when I tasted this, how on God's green earth do you maintain your weight with cooking like this?!! Though you ruined me, thanks for this great dinner party recipe, Hon..
The rating is a compromise - DH gave it a 4 1/2 stars and I gave it a 3 1/2 so it gets 4. We enjoyed it but I think I added a bit too much sherry. That said, I started out with 1 1/2 T. of Old Bay and ended adding about another 1 T. Will definitely make this again. Love the hollandaise sauce addition - I think that really made a big difference. Thanks Karyn - this was very good!
So delicious, surprisingly quick and easy, and a big hit with the family. Substituted 1c. skim for one of the cups of half n half and 1/2 cup skim for 1/2 cup of whipping cream. Followed suggestion to halve Old Bay and added more sherry. Had only 8oz of backfin crab and it was all still delicious! Next time we'll spring for the whole pound of crab if we can. Thank you, Karyn, can't wait to try some of your other recipes-I see they're well loved!
This was excellent! I only added a 1/2 TBSP of Old Bay and that was plenty. Next time we are going to try it to make a creamy onion soup...omitting the crab and old bay!!
Wow...expected this to be good but it was wonderful! It took some other reviewers advice and added some celery and onion, also used 3 cups half and half and 2 cups milk for calorie's sake. It was still very rich. Don't go to all this trouble and skimp on canned crab. Get the fresh crab in the tubs in the seafood department.
We loved it! Too spicy for the three year old but mom and dad loved it. And great left over too!
I made this twice in two weeks. I made it once with potatoes instead of crab. Forget chocolate, and ice cream, and cheesecake. This is my newest addiction.
So delicious, surprisingly quick and easy, and a big hit with the family. Substituted 1c. skim for one of the cups of half n half and 1/2 cup skim for 1/2 cup of whipping cream. Followed suggestion to halve Old Bay and added more sherry. Had only 8oz of backfin crab and it was all still delicious! Next time we'll spring for the whole pound of crab if we can. Thank you, Karyn, can't wait to try some of your other recipes-I see they're well loved!
I used half the old bay seasoning and added some shrimp and it turned out wonderfully. Serve with some crusty bread for dipping.
This is my husband's and kids favorite soup. He is from Baltimore and doesn't want it changed a bit-perfection! My only suggestion is double it!;)
I live in Seattle now and long for "Sunset Restaurant" Cream of Crab Soup. This is almost it!! THANK YOU FOR SHARING A TASTE OF HOME!
This soup is better than restaurant recipes!!! I live in Baltimore, MD, and this is a great recipe. I put 2 tablespoons of Old Bay seasoning, but we add more per serving to our taste. Yummy!!! I am not a great cook, and this came out lovely.
I tripled this for an office Christmas party today. If I didn't know any better, I would've thought Paul Revere rode through the office proclaiming its arrival! The entire pot was gone in about 8 minutes flat. I received the following feedback: OMG!, I'm in heaven, restaurant quality, best cream of crab I have ever had, life changing, epic, etc. This recipe couldn't have been easier. I followed the recipe to a 'T' with two small changes. I used real sherry (a lil extra) and I sauteed a small onion, 2 celery stalks and a clove of garlic that had been finely minced in the food processor in the butter before adding the slurry. Being a Baltimore native, I thought the amount of Old Bay was perfect! This soup is a crowd pleaser! Everyone will think you slaved over the stove and fussed over ingredients to make this delicious pot of soup!
Way too much Old Bay! The soup may have been good otherwise but the salt from the Old Bay overpowered the taste of the soup. I may try this again but with only a fraction of the Old Bay.
OMG! Sooo Yummy & Comforting & Easy! I wanted to try something new and this soup was not a let down, you will not be disappointed! 3 out of my 4 kids gave this a thumbs up. I replaced the half-n-half with 2% milk and it was still super rich & creamy. I also cut back on the Old Bay (1tbs) and added 3/4 cup baby shrimp. Great with slices of toasted, buttered, tuscan bread. I think the addition of sauted onions in the "melting butter" step would be nice. Thank you Karyn!!!
Pretty good but over the top rich. The 3 tablespoons Old Bay Seasoning made this excessively salty for our tastes, and half that amount or a bit less would have been more suitable . . . Karyn made me chuckle when cheering us on in the description to use more Old Bay. This just didn’t wow us for something so rich and high in calories. If we were to make this again, sautéed onion and celery or frozen white corn would be added even though this is not traditional by Maryland standards. Karyn821, thank you for sharing.
I've made crab soup for years, because its so time consuming it was a special occassion staple. Well not anymore thanks to Karyn. This recipe takes an hour off my old recipe and taste the exact same, DELICIOUS!!! I've shared this recipe with all my friends. I agree to reduce the amount of old bay by half, but otherwise this is a great recipe.
Thank you so much for sharing this recipe! I had never made cream of crab before and found this recipe. It was so easy and so delicious - an instant hit with everyone who tasted it!! Being from prime blue crab area in MD, we are very tough customers. A TIP for those using already seasoned crabs from a crabfeast - You MAY NOT need all the old bay that is called for in the recipe. Remember that some of the spices from cooking are already in the meat! My first batch was extremely spicey - but still good since we like it that way! ENJOY!!
Wow, this was awesome. If I could give it 10 stars, I would. I made it exactly as written, and wouldn't change a thing. Thanks for a great recipe! :)
I have made Karyns cream of crab for a couple of years now! I make it at Christmas time and am having it today for a Christmas party. Like Karyn, I too am from Md. and we love our Old Bay!! However, this is the most fabulous cream of crab that I have ever had, so much so that I do not enjoy cream of crab from any restaurant because it cannot match this! Best recipe ever and that secret ingredient is the hollandaise sauce! take your time with it, simmer long and slow and that old bay will blend right in! Thanks Karyn!
now THIS...this is a cream of crab soup recipe!! being a native maryland girl...i simply love this. i have eaten crab just about every way you can have it and this is one of the best. i also added other seafood...steamed shrimp and scallops for example and it does nothing but add to the layering of tastes. enjoy...enjoy...enjoy!!!
Have made this soup many times as it has become a family favorite. Full of flavor and filling. Very easy to make. I actually use more Old Bay than the recipe calls for as we enjoy spicy foods.
I loved the recipe. Very easy. The hollaindaise sauce mix gives it a nice creamy texture. I am from Baltimore and we do love our Old Bay, but I cut back and only used 1 tablespoon. I also added fresh parsley. Perfect!!!!
This recipe made me look like a superstar with my family, friends and my boss. 2 people told me they licked the bowl clean. 3 people told me it was better than any restaraunt they had been to. They were all people with mature and refined palates. People who all reside in MD. And you know how picky Maryland people are about their crab. They kept on coming up to me talking about how good it was and how they wish I could have given them more. THIS IS A WINNER. I did add more sherry and the listed spices and only one tbs of old bay and added just regular table salt. So good and rich!!! This recipe is heaven sent and so easy. A keeper in deed.
This soup was AWESOME! I did add the onion and celery and increased the sherry as recommended by another reviewer, but hubby and I thoroughly enjoyed this soup; definitely make again!
I have never left a review before this one! I loved this recipe. I read the other reviews first and didn't add all of the Old Bay at first, I slowly added more. I ended up using all 3 T it called for and I even added more to my bowl! It tastes great the next day too! Thank you soo much for this recipe Karyn!!!
Let me start by saying that I am not a soup person at all and I loved this! It was rich and creamy and it was ready in no time! The only changes I made were because of personal preference. I sauteed onion, I included some claw meat for additional flavor and used jumbo lump which I spooned on top instead of adding it to the soup for fear of breaking up the lumps and I used half of the old bay that the recipe stated. I will make this again!
I am from Maryland originally and this is how we do it! Dont be intimidated by the Old Bay the flavor gets mellowed out in all the cream. If you are worried about salt, Old Bay now comes in a "less" salt option as well. Thanks for this little taste of home.
too thick, creamy, and caloric for me. tasted good but not worth the calories.
This recipe is excellent. I have made it two times now. The first time I followed the recipe exactly and it turned out great. The second time I decided to experiment and added diced onions, potatoes, corn & red bell pepper. I also added a dash of nutmeg and additional sherry. The second batch was also great. You can add anything you like as long as you stick with the awesome base.
My office devoured my leftovers! A smidge too salty for me so I would probably add Old Bay to taste instead of 3 full tbs.
Very good soup. Be advised! Old Bay is almost a codeword for salt in this recipe. No disrespect. Unles you`re from Maryland you might want to cut it back signifigantly. Otherwise very tasty.
Brilliant! I've been searching for this recipe for years. Absolutely perfect as is. (and please, if you're sensitive to spices, you should know better than to add all that Old Bay. if I told you a bottle of tabasco or a cup of salt were necessary, would you add that to a recipe? Taste people, taste!)
this was excellent; Karyn this recipe is wonderful, I absolutely love Cream of Crab and eat it out at restaurants but have never come across a recipe that even sounded like what I would like until this one. My family loves it also. Only change I made(its a secret :)) added a dash of nutmeg, delicious) Thanks for the many years of good eating :) this recipe is the bomb, as my son would say :) thanks for sharing!!
My daughter LOVES Papa's crab bisque. She said this is better! I halfed all of the ingredients except for the crab. I put in almost a pound of fresh crab. AWESOME!
YUM! So rich, though - can't have this too often! I added corn, and cut way back on the Old Bay, using less than 2 tbsp. My youngest still thought it was "too spicy", while my oldest thought I could've upped the Old Bay... can't please everyone! I also added more sherry. Wonderful, and VERY filling, with just crusty bread to dip.
I followed the directions except for only using half the amount of Old Bay and tripling the sherry. Even using half the amount of Old Bay was still just a tad too much (and this is coming from a born and bred Marylander x 30+ years). Otherwise, we really enjoyed this! Very very easy and quick. Thanks for a fabulous recipe Karyn!
Rich and wonderful, a genuine crowd pleaser. Highest rating from a crab snob!!!!!!!!
I made this today! A very rich, flavorful soup. I think it would be even better in a bread bowl. Easy to make and great flavor!
AWESOME RECIPE!!! me and my husband just finished eating it and just had to leave ya a five star rate. thanks!!!
I think this soup is absolutely excellent! My Maryland raised husband says it tastes like home. I will confess I tweak it just a little by adding extra sherry, but otherwise, it's just right!!
Husband loved this! Only 2 things changed. Used 1 TB old bay (he is from Annapolis and loves old bay and still thought this was plenty) and 2. He added a 12 oz package of craw dads and some fish he caught. It was still very soupy. Oh, and The envelope sauce mix comes in .9 oz not 1.25. It is very rich and he said it was a nice side as a small cup of soup. Too rich for a main course of soup.
Very good. Definitely rich and creamy. The only caution that I would give is be careful with the old bay. I would not add the whole amount right off the bat because mine turned out a little too salty. Add Old Bay a little at a time to taste.
Very easy....I am a Baltimore girl and it was a little too much Old Bay. I would cut it in half next time.
I read the reviews first, also reduced the old bay to 1 tbsp. My hubby says this one is a keeper. THANK YOU! .. an eastern shore girl
I'm from MD and only use fresh Maryland jumbo lump crab meat when making crab cakes or crab soup. Since this was my first time trying this recipe, I decided to use a less expensive crab meat so that if I didn't like the recipe, I wouldn't have wasted a lot of money. Even with canned, pasteurized crab meat, this recipe was great. I didn't have any dry mustard or celery seed on hand so I didn't add it. I only added the Old Bay to taste, definitely less than 3 tablespoons but probably close to 2. I was really nervous about the hollandaise sauce mix, but followed the advice of another reviewer and used Knorr's and it gave it a really nice depth of flavor. Can't wait to try this again using good quality crab meat! Thanks for this great recipe.
We love both the flavor of this soup but also how easy nd it is to make. Truely a 5 star recipe! Others mentioned using less Old Bay, I did as well and it had plenty of flavor for a flovor loving family. Thanks for sharing.
Excellent, all of my guests absolutely loved it and 2 asked for the recipe. I have made this twice and I think the following changes are the best (this is for a DOUBLED recipe): 1. Minced 2 small shallots and 2 ribs of celery and gently sautéd them in the butter until they were soft. 2. Left out the flour and it was plenty thick. 3. Lowered Old Bay to 4 TBS. 4. Upped sherry to 1/4 c. 5. Added fresh ground pepper at the end.
Absolutely perfect recipe ! Ive personally made it numerous times exactly as written and we just adore it ! With that being said My families roots are Cajun and Creole. My husband is from Maryland so he loves crab soup . I've made it just as indicated numerous times we all adore it One night I Had decided to Creole or Cajun it up a little bit ,so I tweaked it slightly , First , I doubled the entire recipe then I added 1 lb of crawfish tails along with 1.5 lb of fresh jumbo lump crab (Save the other 1/2 lb for garnish) Also I caramelized 1 Sweet yellow onion in 4 tablespoons real unsalted butter which equals out to about 1 cup of caramelized onions and added those , as well as sauteed 1 cup of celery and 1 bell pepper green or yellow make sure to dice very small Also added 3 cloves of minced garlic sauteed with celery and bell pepper and onion( I just love the color it adds) until soft to the touch not mushy tho very easy to overcook so watch carefully and added those I also added 1 cup of real bacon crumbles and 2 tablespoons of liquid smoke , I also added 1 tablespoon of smoked paprika, and also only use the low sodium old bay and 1 teaspoon of Cayenne pepper and a dash of nutmeg and I doubled the Sherry try to use a good Sherry as well as place the Sherry on the table so guest may add more .I served it this way for a large private dinner and it was an enormous hit ! Don't forget to add the reserved jumbo lump crab meat place on top of soup in bowls in the middle makes a
Excellent!!! The only change I made was 2 T of Old Bay Seasoning instead of 3 T only because I was afraid it would be too much of a kick for me and I was right. Except y husband could of totally handled 3T. My suggestion, go for 2 and then self season.
I I use extra Old Bay......I'm a Marylander and that's the way we like it! A definate crowd pleaser.
Oh my goodness.... very yummy. I only used one tablespoon of old bay... I figured I'd add more to taste. One tablespoon was perfect for me (and I love old bay). This soup base would be great with mushrooms or a firm fish or asparagus, it's a fantastic " cream of " base. My two year old is going nuts over it! Thank you so much for posting a great recipe!
Delicious recipe! I'm from Baltimore and I am very picky about my cream of crab soup. It needs to have a LOT of crabmeat and a LOT of old bay. This has both. I used a little less of the old bay than the recipe called for while cooking and then just put the old bay on the table for people to add according to their own taste. I used 1 1/2 T of cooking sherry because I thought it needed a little more. You should definitely use backfin or lump crabmeat for a great soup. Karyn great job...recipe is wonderful! I'm making it again this weekend for a tailgate:)
This is a good a you can get in a Maryland restaurant!! I did cut the old bay in half and used milk instead of the half and half to cut down the fat the 2nd time I made it. I may try evaporated milk instead of the heavy whipping cream next time to cut down on the fat even more. My boyfriend LOVES this and is always asking when I will make again!
I wasn't thrilled with this soup recipe. I especially wasn't thrilled that I spent $16 on crab meat and didn't like the recipe. I followed it exactly as this was my first time cooking cream of crab. Maybe my taste buds are just a little different than others. I think it may have been all the old bay and hollondaise sauce...not sure. But thanks for sharing it.
I made this tonight and it was delcious! I only used 1 TBLSP of Old Bay and since I didn't have sherry, I used some white wine. It was rich and filling and quite tasty! thanks for the recipe!
Fantastic! I needed something for some leftover crab meat, and this is by far the best crab soup I have ever made at home. I used 1% milk instead of half-and-half but kept the whipping cream and it was still thick and creamy. I also recommend 2 TBSP of Old Bay, or 1 if you are sensitive to spice or salt. THANKS KARYN!
GREAT RECIPE! This soup turned out wonderful. I cut down on the Old Bay as did others and I do agree that 3T would be a bit much for my taste. However, this is a recipe that will be used again and again. Thanks Karyn!
i thought this was awesome!! however, my hubby only gave it four stars and hes from maryland. :D took other sugg, and only used 1 1/2 tbsp of old bay, and added an extra 1/2 tbsp of sherry. overall though, pretty sweettt!!!
This Cream of Crab recipe is fantastic! Nothing needs to be changed. The quantity of Old Bay is perfect. I've lived in Maryland most of my life and this exceeds my expectations. Thanks for sharing it with the world.
I tried this soup today and boy was it good! I changed a few things...while the butter was melting I threw in some minced shallots, I omitted the celerly seed. I thought I had dry mustard but it turns out that I didn't so I put in one tablespoon of dijon mustard and that worked quite well!! I also stirred in some chopped flat leaf parsley right before serving! This was the best at home version that i've ever had! Oh and being a true Maryland girl I thought the 3 Tbs of Old Bay was perfect...I even added more in my own bowl...I love this recipe it's one of my favs!! Thanks
really good, i am going to continue to play with it a bit though. i used 1.5tbls of old bay, next time i will use 2tbls. i used 2tbls of sherry, next time i will use 2.5. i added a pinch of nutmeg as well and it complimented it very very well i highly suggest it. and next time i will also add 1tbls of freshly squeezed lemon. i believe these minor adjustments will make it that much better. but compliments to the poster this is a very good recipe.
This was good. Not quite what I was used to eating out. It seemed a little off some how. I did cut back on the Old Bay some. It still seemed a little too much and I love Old Bay. We even put it in our fried chicken.
Karyn, this soup was soooo easy and so delicious. My husband and I have been trying to find the perfect crab soup recipe and I believe we have found it. Thx for sharing.
Excellent recipe. The only thing I changed was the amount of old bay, and I added a little water to thin it out some. Delicious.
I live in Maryland and grew up in Baltimore so maybe I feel like I have a pretty decent idea of what a good cup of cream of crab should taste like. it may be crazy to believe that it's hard to find good crab soup...even here in MD. This recipe however is close to the best soup I've ever had and after analyzing it for some time, I believe the game changer is the hollandaise sauce. I've tried my hand at it many times and it always tastes like dense, hot cream. Karyn, this recipe is allstar! Thank you so much for sharing with the rest of us!
This recipe is awesome!! A little tweaking though. Definitely add celery and onions in the beginning. Saute then add to soup. Make a roux of the flour and hollandaise. i think it makes a difference. Add a couple dashes of worcheshire sauce(sp). As far as the sherry, I just added some good red wine. My husband and I love this recipe and I am a Maryland girl through and through. Great recipe Karyn!
THIS RECIPE is a true recipe to how Cream of Crab soup is to be. It matches most restaurants and the creaminess is divine. I made some additions (finely chopped celery and carrot and a little cayenne pepper), one switch (I use LOW SODIUM Old Bay), and sherry is definitely to taste. I don't see a reasoning for changing the fat content unless for health reasons, but if the sodium content is an issue, the low sodium Old Bay works like a dream or make your own seafood or creole seasoning without salt and add salt separately.
This is a excellent recipe. I made it for the first time last night and I have to tell you it was some of the best soup I have had. I am a Delawarian so I love Old Bay(we eat it on everything even chips) and actually added a extra tablespoon of it. This is my main recipe from now on!
Cream of crab soup is one thing I miss about being in Maryland. This soup tastes just like the soup from my favorite restaurant, the Sunset in Glen Burnie, MD. My Maryland native husband loves it and is asking for me to make it again. I used the low salt Old Bay and 3 Tbs was perfect. Thank you!
Excellent and loved how easily and fast it came together. I used half the Old Bay and no celery seed just b/c that's the number one ingredient in Old Bay so I didn't feel like it needed more. I also used 2 1/2 cups fat free half and half and 1 1/2 cups skim milk just b/c that's what I had and it worked just fine. Served with homemade crusty bread (from the book artisan bread in 5 minutes a day - so easy!) and salad and it was a great, filling meal!
This is the best crabsoup except that there must be a mistake in the amount of Old Bay if you use what the recipe calls for you can't eat it. Start with 1 Teaspoon and add more as needed for your taste.
I made this tonight and it was wonderful. Made as written but used 1 T of Old Bay, and since I didn't have dry mustard I used 1 t of yellow mustard....it worked. I bought fresh crab in a package...think put out by starkiss. I found it in the fresh fish section of our Walmart. I used 2 packages. We can't always get fresh where I live, so have to go another route sometimes.
This was amazing.....everyone loved it! Made exactly as recipe called for, only doubled it. This will be my only recipe for crab soup from now on. Would love to TRY using lower fat dairy in it, but kinda scared to......it's very decadent as is. A good friend who is a chef told me to buy the crab meat that was mostly backfin with a little claw in it....said claws add the sweetness. THanks, Karyn :)!
OMG!!!!!! This is, by far, the best soup I have ever had! Better than any restaurant even. I did use less Old Bay (1 1/2 tblsp) because of the kids, but that was plenty for us. I will be making this again and again! Already on the menu for Christmas eve. YUMMO!!!
We had this soup on christmas eve and it was wonderful! We only did 1.5 tbs of Old Bay and with no sherry around, it still tasted wonderful! Definitely a hit! Reccomend only adding the fress crab when you serve it so its fresh everytime. Store crab and soup separetly for left overs! ENJOY Thank you Karen :)
Exactly the recipe I was looking for! Made a couple changes for personal preference. Added sauteed celery and onions, upped sherry to 1/4 cup, decreased Old Bay by half. Used low fat milk and half & half for the dairy. Added some salt and tarragon to taste at the end. I'm sure this is a 5 star recipe as is. My modifications were made to match a local restaurant offering and it turned out even better than the restaurants, plus lower fat to boot! This one was easy and definitely a keeper!
This was incredible!!! Made exactly as described in the recipe and loved it!!! Definitely a keeper. Thanks for sharing!
