What is Cream of Crab Soup Made Of? A Deep Dive into This Quintessential Maryland Dish

Cream of crab soup is a cherished recipe, especially for seafood aficionados. This creamy, comforting soup originates from the state of Maryland in the United States. As its name implies, the main ingredient in cream of crab soup is crab meat. But what else goes into this classic soup to give it its signature velvety texture and scrumptious flavor? Let’s take an in-depth look at what cream of crab soup is made of.

The Star of the Show: Crab Meat

The key ingredient that makes cream of crab soup taste like crab soup is, unsurprisingly, crab meat. Specifically, jumbo lump crab meat is typically used. Jumbo lump refers to the large chunks of crab meat from the two bigger muscles of the crab’s body. This premium crab meat consists of intact chunks that are prized for their tender texture and sweet, succulent flavor.

Regular lump crab meat or backfin crab meat can also be used but may produce a soup that is a bit finer in texture. Imitation crab meat or canned crab is not recommended, as they lack the fresh, delicate flavor and texture of real crab. For the best tasting cream of crab soup fresh jumbo lump crab meat is highly preferred.

The Creamy Base: Heavy Cream and Half & Half

What gives cream of crab soup its signature creamy richness is a combination of heavy cream and half & half. The soup is made with a full quart of half & half and about 2 cups of heavy cream. You can also substitute the half & half with equal parts whole milk and heavy cream.

The high dairy fat content of the cream and half & half is what creates the soup’s lush, creamy mouthfeel and carries the sweet crab flavor Lower fat milk options don’t provide the same level of richness and body.

A Roux for Thickening

A simple roux made of butter and flour helps thicken and emulsify the soup. Typically about 4 tbsp butter is cooked with 3 tbsp flour to create the roux. This is then slowly whisked into the heated half & half and cream.

The roux enables the soup to coat the back of a spoon and provides body without making the soup overly dense or pasty.

Aromatics: Onion, Wine, and Seasonings

For added flavor and aroma, cream of crab soup also contains sautéed onion and seasonings. Many recipes call for dry sherry or white wine to provide a flavor boost.

Onions lend a bit of aromatic sweetness and texture. Fresh herbs like parsley add a subtle herbal note. Old Bay seasoning and sometimes black pepper deliver a warmth and subtle heat. The sherry or wine contributes complexity.

The Complete Picture: Rich, Creamy, and Full of Crab

When combined, these simple ingredients create the quintessential cream of crab soup. The sweet crab is the star, set against a backdrop of creamy, savory richness punctuated with onions, wine, and seasoning. Everything works in harmony to create a comforting, satisfying soup.

While cream of crab soup recipes can vary slightly in ingredients and technique, this basic formula puts the spotlight on delicious crab meat swirled with creamy dairy and seasoned to perfection. When you know what goes into this classic soup, it’s easy to understand why it’s so cherished, especially by Marylanders. Just a few quality ingredients come together to create a luxuriously rich crab bisque.

Regional Variations

While cream of crab soup originated in Maryland, it has become popular across the United States, with some regional twists:

• In Virginia, the soup often contains more butter for extra richness. Crab roe is also frequently added.

• In Delaware and New Jersey, the soup tends to use more sherry or white wine. Some recipes call for both wine and lemon juice.

• In South Carolina, many cooks add a bit of cayenne pepper or hot sauce for a touch of heat.

• In Louisiana, recipes may include creole seasoning like Tony Chachere’s for more robust flavor.

• In the Midwest and West Coast, the soup is sometimes made with Dungeness crab rather than blue crab.

Regardless of slight variations in ingredients or crab varieties, the essential cream of crab soup formula remains the same coast to coast.

Tips for the Best Cream of Crab Soup

• Seek out the freshest jumbo lump crab meat possible for sweetness and texture. Don’t skimp on quality here.

• Allow the soup to simmer gently after adding the crab meat, so the chunks don’t break down too much.

• Add crab meat in batches for more distinct pieces throughout the soup.

• Finish with a sprinkle of Old Bay, paprika, or minced parsley for color and flavor.

• Serve with saltine crackers, oyster crackers, or a crusty bread for dipping.

• Refrigerate leftovers promptly and use within 2-3 days for best quality.

A Quintessential Taste of Maryland

Cream of crab soup really embodies the saying, “Maryland is for Crabs.” You’ll find this rich, velvety soup at gatherings across the state—it truly is an iconic Maryland food. With its simple yet luxurious ingredients and technique, cream of crab soup is a cherished recipe that evokes the warmth of coastal living, family tradition, and the bounty of Chesapeake Bay blue crabs. Give it a try and taste why Marylanders have enjoyed this classic soup for generations.

Cream of crab soup is a rich, creamy soup that features crab meat as its star ingredient. It typically includes a base of milk and/or cream, butter, flour for thickening, and is seasoned with ingredients like celery salt, Old Bay seasoning, and sometimes a touch of dry sherry.