Maryland Cream of Crab Soup

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Total Time
10 mins
20 mins

Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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  • 3 tablespoons butter
  • 1 tablespoon flour
  • 2 quarts milk
  • 1 tablespoon parsley, minced
  • 12 onion, sliced
  • 12 cup celery, minced
  • 1 12 teaspoons salt
  • 18 teaspoon pepper
  • 2 cups crabmeat, cooked and flaked
  • 12 cup cream


  1. Whip cream.
  2. Cook onion and celery in one tablespoon of butter until tender but not browned.
  3. Melt remaining butter in top of double boiler; add flour and blend.
  4. Add milk gradually, stirring constantly.
  5. Add cooked vegetables and parsley; season to taste.
  6. Cook slowly until soup thickens a little; add crab meat.
  7. Serve in individual dishes with a dollop of whipped cream on top.
Most Helpful

1 5

There's absolutely nothing "Maryland" about this, other than it has crab in it. I'm glad this site offers the option to change the serving size and I just made 1 serving. I would've been mad if I'd made the whole recipe! Watery, disappointing. I picked the crab back out of it and threw it away.