Cream of Crab is Maryland’s staple food, and it’s something I’m VERY familiar with. We’re known for crab, and while a good majority say that our staple dish is crab cakes, cream of crab is definitely a close second. Hope you enjoy!

Macronutrients:

• Calories: ~ 310
• Protein: 8g
• Fat: 45 grams
• Carbs: 4.5 g

Ingredients:

• 2 cups of heavy cream
• Crab (remove all the shells)
• 1/2 cup whole milk
• 1 tablespoon cup unsalted butter
• Cornstarch
• Old Bay (a must have)
• Your preferred seasonings (unlike some other food on this website, you actually don’t need to add too many seasonings to this recipe since Old Bay is already here. If anything, onion powder, garlic powder, and a little bit of MSG is enough)
• Salt
• Pepper
• Lemon juice or zest
• 1 1/2 tbsp Cream Cheese (optional)
• Chives or parsley (garnish)

Tips:

• This is a VERY CALORIE DENSE DISH with a lot of it coming from the heavy cream. You can swap it out for less fattening cream like half and half, more whole milk, etc., but this is a recipe that yields 5 servings, you do NOT want to eat 5 servings worth of Cream of Crab no matter how good it is😭.
• The amount of crab will depend on your preference. If you like crab, add more, if you don’t like crab, add less.
• Optional: You could add a little bit of seafood stock to this recipe (but it’s not necessary, and it’s best to attempt this when you’re more familiar with this recipe). However, be careful as it may make the dish taste thinner or overly briny if used in excessive amounts

Steps:

• Step 1: Turn the heat to low-medium. Add in 2 cups of heavy cream with 1/2 of whole milk. Whisk it for around a minute and then add in your cream cheese. Continue whisking until it begins to boil (some of it may get on the edges of the pot, be sure to scrape them of).
• Step 2: Once it boils, add in your crab meat with all of your seasonings (that includes a little bit of Old Bay). After a minute, first combine cornstarch and water in a bowl to create a slurry and then pour the mixture in with the cream of crab to thicken it.
• Step 3: Once it thickens, take it of the heat and add in your cold butter and a few drops of lemon juice or zest and continue to stir. The soup should have a consistency that isn’t as runny as water, but no where near as solid as pudding.
• Step 4: Once it’s cooled off, place it in a bowl and add in a sprinkle of Old Bay on top along with your garnish!