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Maryland's Eastern Shore Cream of Crab Soup
10 min prep time
15 min cook time
7servings
Recipe by
DaVita
Photo by
DaVita
How to Make Maryland's Eastern Shore Cream of Crab Soup
Maryland is famous for its crabs and many specialty dishes made from them. Cream of crab soup is an Eastern Shore classic, usually rich and decadent dish full of cream and butter. This lighter version uses half and half and broth thickened with cornstarch, to achieve the same creamy texture with way less fat and calories. Fresh lump crabmeat is ideal, but other varieties or imitation crab could be used instead.
10 min prep time
15 min cook time
7servings
1 cup
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Step-By-Step Instructions:
- Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.
- Add crab meat. Cook 2 to 3 minutes, stirring constantly.
- Add chicken broth and bring mixture to a boil. Reduce heat to low.
- Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
- Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.
Nutrition facts
7 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
-
Total Fat
6g
- Saturated Fat 3.6g
- Trans Fats 0g
- Cholesterol 55mg
- Sodium 210mg
-
Total Carbohydrate
7g
- Dietary Fiber 0.4g
- Total Sugars 3g
- Added Sugars 0g
- Protein 12g
- Potassium 310mg
- Phosphorous 80mg
Ingredients
unsalted butter
1 tbsp
medium onion (diced)
1
lump crabmeat
1/2 lbs
low sodium seafood or chicken broth
4 cup
half-and-half
1 cup
Cornstarch
2 tbsp
Old Bay seasoning
1/4 tsp
dried dill
1/8 tsp
black pepper
1/8 tsp
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