Reviewed: May 24, 2012

This is the best crabsoup except that there must be a mistake in the amount of Old Bay if you use what the recipe calls for you can't eat it. Start with 1 Teaspoon and add more as needed for your taste.

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Reviewer:

momurray

Reviewed: May 15, 2012

Oh, Shucks! Well, I'll admit: I actually said the S-word (about 15 times) with every spoonful of a small cup of this delectable soup! I tweaked it by adding a mixture of dry and cream sherries. Try a cheap port as well. If you have a good, woody-sweet sipping wine, it'll work. I doubled the amount called in the recipe. My crab meat was four leftover Chesapeake Bay crabs from Annapolis, steamed with Old Bay. The original Old Bay seasoning is so salty and savory that you should *really* try low-sodium. Old Bay is so robust; this didn't need a pinch more of salt, there was a creamy-spicy-sherry goodness that friggin makes me happy that I have some more left. WOW. From a Marylander, With Pride.

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Reviewer:

Steaksauce

Reviewed: May 15, 2012

THIS RECIPE is a true recipe to how Cream of Crab soup is to be. It matches most restaurants and the creaminess is divine. I made some additions (finely chopped celery and carrot and a little cayenne pepper), one switch (I use LOW SODIUM Old Bay), and sherry is definitely to taste. I don't see a reasoning for changing the fat content unless for health reasons, but if the sodium content is an issue, the low sodium Old Bay works like a dream or make your own seafood or creole seasoning without salt and add salt separately.

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Reviewer:

tiffanicapri

Reviewed: Mar. 9, 2012

One of the best cream of crab soups I have ever tasted. My family loved it !!!

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Reviewer:

srhands

Reviewed: Feb. 29, 2012

Excellent recipe. The only thing I changed was the amount of old bay, and I added a little water to thin it out some. Delicious.

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Reviewer:

whyNX

Reviewed: Feb. 19, 2012

ABSOLUTELY DELICIOUS

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Reviewer:

Cris

Reviewed: Feb. 14, 2012

I made this delicious soup last night! OMG, it was delicious. I added a little extra lump crab meat due to personal preference. This recipe is definitely a keeper. Thanks Karyn

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Reviewer:

sugamamma

Reviewed: Feb. 14, 2012

Wow...expected this to be good but it was wonderful! It took some other reviewers advice and added some celery and onion, also used 3 cups half and half and 2 cups milk for calorie's sake. It was still very rich. Don't go to all this trouble and skimp on canned crab. Get the fresh crab in the tubs in the seafood department.

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Reviewer:

Jenni in Avon

Cooking Level: Expert

Living In: Avon, Indiana, USA

Reviewed: Feb. 11, 2012

This is one of my absolute favorite recipes! I use 2 Tbsp Old bay, 1 1/2 Tbsp cooking sherry, and only a pinch of celery seed. Lump crabmeat is a must. I made this for a party at work and everyone loved it!

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