Chesapeake Bay Crab Soup Recipe
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Rich, creamy crab soup is a well-known specialty on the Eastern Shore of the Chesapeake Bay. Seasoned with Old Bay and white wine, it’s a 20-minute meal you’ll turn to again and again.
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I love the ocean-growing up near it was a real gift and one day I hope to live nearby again (when the Army sees fit!) Back in college when I lived in Charleston, SC we would lay crab baskets out in the little waterways that dotted the town and gather up crab dinners for just the cost of some bait. Now that I’m land-locked I can appreciate that with the cost of crab meat at the grocery store! One of my very favorite meals to make with crab is this delicious soup.
This recipe is based on my grandmother’s recipe-she called it Chesapeake Bay Crab Soup originally.
What is the Difference in Chesapeake Bay Crab Soup and She Crab Soup?
She Crab soup was named so because the roe, or eggs, of the crab were a main ingredient. If you’re catching live crab to make it you may find some with eggs within but you can’t keep the female crabs if the roe is on the outside.
Obviously if you’re purchasing crab meat in stores you won’t be able to add the roe so this version is made without it-it’s delicious despite the lack of roe and oh so hearty and comforting! It also doesn’t have the sherry that is traditionally mixed in and instead uses dry white wine.
Ingredients
- butter
- diced onion
- flour
- half and half
- milk
- back fin crab meat
- dry white wine
- Worcestershire sauce
- Old Bay seasoning
- Salt
Step by Step Instructions
In a large pot melt butter over medium-high heat. Add diced onion and sauté until the onions are translucent. Add flour and stir with a whisk, cooking one minute.
Slowly add half and half and milk and bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Add crab meat, wine, Worcestershire and Old Bay. Season with salt to taste.
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If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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Crab Soup
- Total Time: 20 mins
- Yield: 4 1x
Description
Rich, creamy crab soup is a well-known specialty on the Eastern Shore of the Chesapeake Bay. Seasoned with Old Bay and white wine, it’s a 20-minute meal you’ll turn to again and again.
Ingredients
- 4 tablespoons butter or margarine
- 3/4 cup diced onion-about one small
- 3 tablespoons flour
- 2 cups half and half
- 2 cups milk
- 1 lb back fin crab meat, cartilage removed
- 2 tablespoons dry white wine
- 1 teaspoon worcestershire
- 1 teaspoon Old Bay seasoning
- Salt to taste
Instructions
- In a large pot melt butter over medium high heat.
- Add diced onion and sauté until the onions are translucent.
- Add flour and stir with a whisk, cooking one minute.
- Slowly add half and half and milk and bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add crab meat, wine, Worcestershire and Old Bay.
- Season with salt to taste.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 383
- Sugar: 13.1 g
- Sodium: 967 mg
- Fat: 15.1 g
- Carbohydrates: 23.2 g
- Protein: 35.1 g
- Cholesterol: 119.2 mg
Have not made yet, but will be added to my go to winter soups
I hope you like it!
loved it!