Maryland's Eastern Shore Cream of Crab Soup
Summary
Maryland is famous for its crabs and many specialty dishes made from them. Cream of crab soup is an Eastern Shore classic, usually rich and decadent dish full of cream and butter. This lighter version uses half and half and broth thickened with cornstarch, to achieve the same creamy texture with way less fat and calories. Fresh lump crabmeat is ideal, but other varieties or imitation crab could be used instead.
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 7 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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unsalted butter
- 1 tbsp
- 1 tbsp
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medium onion (diced)
- 1
- 1
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lump crabmeat
- 1/2 lbs
- 227 g
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low sodium seafood or chicken broth
- 4 cup
- 4 cup
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half-and-half
- 1 cup
- 1 cup
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Cornstarch
- 2 tbsp
- 2 tbsp
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Old Bay seasoning
- 1/4 tsp
- 1/4 tsp
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dried dill
- 1/8 tsp
- 1/8 tsp
-
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black pepper
- 1/8 tsp
- 1/8 tsp
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Directions
Directions
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Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.
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Add crab meat. Cook 2 to 3 minutes, stirring constantly.
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Add chicken broth and bring mixture to a boil. Reduce heat to low.
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Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
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Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.