Maryland's Eastern Shore Cream of Crab Soup

Maryland's Eastern Shore Cream of Crab Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
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.
  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    7 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 130

  • Total Fat 6g
    • Saturated Fat 3.6g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 210mg
  • Total Carbohydrate 7g
    • Dietary Fiber 0.4g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 12g
  • Potassium 310mg
  • Phosphorus 80mg


  • unsalted butter
    1 tbsp
  • medium onion (diced)
  • lump crabmeat
    1/2 lbs
  • low sodium seafood or chicken broth
    4 cup
  • half-and-half
    1 cup
  • Cornstarch
    2 tbsp
  • Old Bay seasoning
    1/4 tsp
  • dried dill
    1/8 tsp
  • black pepper
    1/8 tsp


  1. Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.

  2. Add crab meat. Cook 2 to 3 minutes, stirring constantly.

  3. Add chicken broth and bring mixture to a boil. Reduce heat to low.

  4. 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.

  5. Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.