The Impossibly Rich, Cream of Crab Soup
I’m not entirely sure about residents outside of the states of Maryland and Maine, but in those respective states, cream of crab soup is without a doubt the upper echelon of soups.
Being from Maryland, the two soups that are typically of choice at restaurants are Maryland crab soup and cream of crab soup.
At a high caliber restaurant in terms of offerings and execution, a cup or bowl of cream of crab soup is sure to fill every need of your appetite well before your main entrée even arrives.
The thick creaminess of the soup combined with the soft texture of the crab meat makes for one of the best soups I’ve ever had the pleasure of enjoying.
Whenever I go to a local restaurant at home or even try a new one, my first question is usually, “do they have cream of crab soup?” And, if not, I’m often left to deal with my inner sadness.
I almost forgot one of the best aspects of cream of crab soup, and a cornerstone of spices in Maryland — Old Bay. The old bay, produced in the Chesapeake Bay area, adds a distinct flavor to the soup. Depending on what has already been added to the soup by the chef at a restaurant, it can really enhance your taste buds.
Typically, a recipe for cream of crab soup involves the following:
Morsels of crabmeat, butter, milk, onions, flour, old bay, parsley, and cooking sherry if you so choose.
If you’re looking to make some of your own at home, you’ll first want to melt some butter in a 3-quart saucepan on medium heat. Add some onions; cook and stir for about five minutes or until it’s been softened. Then, add flour, old bay, and parsley; whisk until it has been well blended. You’ll want to whisk constantly, gradually adding milk. Bring just to boil.
Next, stir in the crabmeat — easily the best part. Reduce the heat to low; let it simmer for about 20 minutes, stirring occasionally.
Stir in the sherry if you so desire. Heat one to two minutes, and then sprinkle with additional old bay — which I would absolutely recommend. Old bay is the answer to life and for those who don’t frequently add it to items of food, I feel terribly sorry for you.
Picture yourself in the kitchen putting together a nice warm pot of cream of crab soup on a cold winter night. Or in a restaurant sitting along the Chesapeake Bay, enjoying your first cup or bowl of cream of crab soup and questioning why it took so long for your life to end up here.
The rich delicacy of cream of crab soup makes for a mouth-watering meal which I assure will leave you fully satisfied.
If you’ve never tried cream of crab soup and are already searching for the closest place to dine and enjoy some, or are rushing to the grocery store in search of the ingredients needed, I applaud you. You’re already heading in the right direction.
