After living in Deep Southern Maryland for 32 years, I don't consider myself a "native" but I've definitely eaten a LOT of bowls of Cream of Crab soup. Over the years I've probably tried a dozen different recipes and only one or two ever compared to the good "native" (lived in MD for at least 3 generations) bowls served in locally owned family restaurants... Until now. My husband said, "Now THAT is something special!!". Normally I wouldn't dare change a recipe the first time I prepared it. I know it's a "St Mary's County thang" to begin by sautéing in butter one medium onion and two stalks of celery finely chopped, so I stuck to the Mother County roots. Then using a whisk I added the flour and Hollandaise mix to the butter and veggies and continued sautéing for a couple of minutes (made a roux- didn't want to taste raw flour). Then I added the half n half and continued following original directions. She's right- REAL MD Cream of Crab has tons of Old Bay. If you can't handle it, use less. Fantastic recipe!! Thank you!! (In summer, I'll prob add some fresh sweet white corn but that's the NC in me)
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After living in Deep Southern Maryland for 32 years, I don't consider myself a "native" but...