Recipe by Dorsey
"A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor."
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1 (10.5 ounce) can
condensed chicken broth
chicken soup base
chopped fresh parsley
potato, peeled and diced
Old Bay Seasoning TM
salt and pepper to taste
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!
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.
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 broth to make it easier. I also add two cans of chopped clams. Drain one, and use the clam juice from the other. This adds great flavor and more salt. Red potatoes and red onions make the soup more colorful. Steam your own crab legs and use the time the potatoes are cooking to de-shell the meat. It makes for much better flavor and bigger chunks of crab in the soup than if you use canned crab.
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 smooth rich recipe! It's FLY as my teenagers say!!
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"!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dorsey's Cream of Crab Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 383
** Calories from Fat: 244
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