Maryland Cream of Crab Soup


  • 1 pound Maryland crabmeat
  • 1 chicken or beef bouillon cube
  • 1 cup boiling water
  • ¼ cup chopped onion
  • 2 tablespoon flour
  • Parsley flakes for garnish
  • Old Bay seasoning to taste
  • 1 teaspoon salt
  • ¼ tablespoon celery salt
  • ⅛ tablespoon pepper
  • ¼ cup butter
  • 1 quart milk
  • ¼ cup sherry (optional)


Remove cartilage from crabmeat. Dissolve bouillon cube in water. In 4 quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving.

Makes 6 servings.

S. Di Paula Seafood, Inc. - Steamed Crabs
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