READY IN 45 mins

Dorsey's Cream of Crab Soup

Read Reviews (21)

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

Directions

In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
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.
Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

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!

—Sheila

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Most Helpful Critical Review

Jan 02, 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.

—CREMEDELACREME

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25 Ratings

Oct 14, 2003

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

—Joyce

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Oct 16, 2006

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

—Wilemon

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Mar 12, 2009

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.

—Jeramonius

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Oct 08, 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.

—THEIRTIEN

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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!!

—WeeWeeMe

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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"!!

—THEKOVACHS

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Nutrition

Calories
383 kcal
19%

Carbohydrates
15.9 g
5%

Cholesterol
128 mg
43%

Fat
27.1 g
42%

Fiber
1.5 g
6%

Protein
19.5 g
39%

Sodium
1896 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 27.1g 42 %
** Saturated Fat 16.3g 82 %
** Cholesterol 128mg 43 %
** Sodium 1896mg 76 %
** Potassium 647mg 18 %
** Total Carbohydrates 15.9g 5 %
** Dietary Fiber 1.5g 6 %
** Protein 19.5g 39 %
** Sugars 2.4g
** Vitamin A 19 %
** Vitamin C 18 %
** Calcium 26 %
** Iron 14 %
** Thiamin 15 %
** Niacin 47 %
** Vitamin B6 16 %
** Magnesium 17 %
** Folate 27 %

* 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.