Dorsey's Cream of Crab Soup

Dorsey's Cream of Crab Soup

22
Dorsey 0

"A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor."
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Ingredients

45 m servings 383 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1896 mg
  • 76%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
  2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
  3. Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.

Reviews

22
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 h...

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 ...

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 h...

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

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

I have been using this recipe for years, and with a few modifications it is one of my favorite! Instead of the chicken broth+ soup base+ water, I just use a big box of low sodium chicken brot...

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.

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 ...

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 thi...

This recipe should really be called crab chowder, not cream of crab soup. I was looking for something more along the lines of crab bisque, which wouldn't have had the parsley and vegetables. Gue...