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Reviewed: Oct. 26, 2007

I always like to try recipes as written the first time, but it was apparent that this was going to be too watery. I used chicken stock, left out the water, and thickened the celery, butter and onion mixture with a couple extra tablespoons of flour. I added two extra potatoes, and used about two and a half cups of whipping cream instead of the half and half. Seasonings I used were Worcestershire sauce instead of the soy sauce, a little chopped fresh basil, additional Old Bay, and a dash of cayenne pepper. The result was fantastic; thick and creamy, everything a good "Ball-mer" Cream of Crab soup should be!

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Sheila

	Cooking Level: Expert Home Town: Chesterville, Ohio, USA Living In: Waldorf, Maryland, USA
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Reviewed: Oct. 8, 2007

Yum, Yum, Yum! DO NOT skimp on the half and half, I use heavy cream in mine. This is a great recipe and it leaves you enough leeway to improvise you want to. It's wonderful just the way it is.

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THEIRTIEN

	Cooking Level: Expert Home Town: Baltimore, Maryland, USA
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Reviewed: Nov. 21, 2006

The absolute best! My parents live on the eastern shore of MD an love this the best! I took this into work in Baltimore and the staff of 18 flipped out! All my Baltimore crab lovers wanted this smooth rich recipe! It's FLY as my teenagers say!!

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WeeWeeMe


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Reviewed: Nov. 5, 2006

This is an awesome recipe. To perfect it even more (no offense, Darcy!) I substitute heavy cream for the half-and-half, add more potatoes, add more Old Bay, and top with scallions.

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artcat742


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Reviewed: Oct. 16, 2006

I might try this recipe again but I do believe I will just omit the water and double the broth.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: May 11, 2006

EXCELLENT recipe! i used worchestershire instead of soy and it gave it a little something that appealed to me and my loved ones.

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Becky R.


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Reviewed: Mar. 20, 2006

Really good. Didn't have Old Bay seasoning so substituted a combo of mustard, paprika, black pepper, cloves, worcestershire and bay leaf.

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Mary A


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Reviewed: Mar. 18, 2006

With some 'tweaking", this recipe has potential. I added cooked bacon and shoepeg corn and left out the water. For liquids, I used chicken stock and heavy cream. When serving the chowder, my husband and I put on several dashes of Tabasco sauce since we like things a bit spicy.

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KOALAGIRL

	Cooking Level: Expert
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Reviewed: Jul. 8, 2005

This soup was incredible! I did however omit the onions and celery, add 2c fresh asparagus, 2c fresh string beans, and the corn off of two cobs. I don't know if it's b/c i added all the veggies or not but my consistency was perfect and creamy. Also I did add extra crab 1/2 fresh, and half imitation cause thats what i had. I did use all the recommended old bay cause i like salty stuff, but if you don't i wouldn't. Thanks for the recipe!

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DINA15

	Cooking Level: Expert Home Town: Jackson, New Jersey, USA Living In: Bridgewater, New Jersey, USA
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Reviewed: Apr. 25, 2005

Just to let you know this cream of crab soup is the best I've had. I did change a few things but it turned out fantastic and everyone loved it.

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JESSICAD1


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Reviewed: Feb. 14, 2004

I have to agree with Creme on the water. There was way too much liquid in it at the end. I poured some of it off. That being said, its a very good recipe. I personally like my seafood a bit more...fiery? So I added more OLD BAY than the recipe called for. Next time I will try adding cayenne instead. It is worth making for sure. Specially for those that dont like alot of heat or spice.

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SPEARFISHER

	Cooking Level: Expert Home Town: Demopolis, Alabama, USA Living In: Trussville, Alabama, USA
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Reviewed: Jan. 2, 2004

The recipe calls for far too much water. Award winning crab soup has a velvety texture. This soup is running, and had very little texture. The taste is passable, but with other recipes not half as running, I wold avoid this one. Texture is very important in crab soup and this recipe has almost none. If you decide to make it, the actual cooking time will be 2-3 times longer than the recipe calls for while you are trying to reduce all that water. Then things get overcooked, pot boils over, etc. This is one to avoid.

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CREMEDELACREME


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Reviewed: Oct. 14, 2003

Sounds good. It takes a while to gather all the seafood and other ingredients.

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Joyce


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Reviewed: Jan. 18, 2003

I must have done something wrong because when I added the flour into the sauteed onions, there was no liquid left. I continued making it, but later, I added a lot of cornstarch and water to thicken up the soup. It turned into a thick chowder that was really very good. It took constant stirring while I was adding the thickeners, so that took a lot of time. Since I don't know what "chicken base" is, I added 3-4 cubes of chicken bouillion. I figured it was close enough. It really turned out tasty. It was my very first "seafood" dish and my family and friends gave it a "10"!!

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THEKOVACHS


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Reviewed: Dec. 21, 2000

It was good. I makes it during the winter months. It's so good I pass it along to my friends

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Reviewer:

RONICA


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