How to make it

  • Melt butter and blend in flour. Stir until smooth. Slowly stir in chicken broth. The mixture will visibly thicken and become gravy-like. Add pepper and simmer for 2 minutes. Add half and half and milk slowly. Slowly cook and stir until fully thickened. Add crab meat. Heat and serve.
  • Comment: The original recipe called for 1 Tb parsley. It didn't suit my taste, so I've left it out to make a creamy soup that can be served in either a bowl or mug.

Reviews & Comments 8

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  • 2zzredhead 1 year ago
    Don't forget the lemon juice! Lemon juice is key for crab recipes (& shrimp) This comes from 39 out of my 40 years in Maryland,& growing up with my parents owning a seafood carryout!:)
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  • rottman 3 years ago
    Ahhh... a cool front is moving through this evening. Cream of Crab soup-time!
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  • binky67 5 years ago
    One can not go wrong with this recipe, thats for sure!!!
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  • rottman 6 years ago
    It really is decadent. So rich that as you begin you notice a warming flush. It's a requested favorite for fall evenings when my family gathers to watch a Ravens football game.
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    " It was excellent "
    elgab89 ate it and said...
    So rich and decadent! This could be a full meal by itself! Delicious!
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    " It was excellent "
    elgab89 ate it and said...
    So rich and decadent! This could be a full meal by itself! Delicious!
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    " It was excellent "
    lunasea ate it and said...
    Oh my....I love crab soup. I wish I had the crab to make it tonight. Thank you for posting your recipe. I am printing this out. :)
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    " It was excellent "
    crabhappychick ate it and said...
    Be still my heart....my favorite soup in the world! I spent a weekend in Baltimore once and had Cream of Crab at every meal trying to find the best in Baltimore. Found it at the Pier 5 restaurant - best of the best! Alas, Pier 5 isn't there anymore and now its a McCormick's & Schmick. Oh - good call on the parsley!
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