This Maryland-style cream of crab soup combines sweet crab meat with a rich half-and-half base seasoned with Old Bay, smoked paprika, and fresh herbs. The roux-based broth thickens gently while whole crab pieces stay intact for texture and elegance.
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Dice the shallot and mince or crush the garlic. In a small bowl, combine the salt, pepper, Old Bay seasoning, smoked paprika, ground nutmeg, and dried thyme.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced shallots and cook for about 2 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add about half of the seasoning mixture to the pot to bloom the spices. Stir and cook for 1 minute.
Sprinkle in the all-purpose flour to create a roux. Cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste.
Switch to a whisk. Slowly pour in the half-and-half while whisking continuously to prevent lumps.
Add the whole grain mustard and the remaining seasoning mixture. Whisk to combine.
Gently bring the soup to a simmer, stirring occasionally. Allow it to thicken slightly.
Once simmering, stir in the dry sherry.
Gently fold in the crab meat and the juice of half a lemon. Be careful not to break up the crab too much.
Reduce heat to low and let the soup cook for 5-8 minutes for the flavors to meld.
Ladle the soup into bowls. Garnish with a sprinkle of Old Bay, fresh chives, and microgreens, if desired.
Refrigerate in an airtight container up to 3 days. Reheat gently over low heat, stirring occasionally. Do not freeze; cream-based soups separate when thawed.
Yes. Prepare through step 9 (after simmering), then cool and refrigerate up to 2 days. Reheat gently over low heat, then add the sherry and crab meat to finish.
The half-and-half must be whisked in slowly (step 7). If lumps form, strain the soup through a fine sieve or blend partially with an immersion blender.
Lump or backfin crab meat yields the richest flavor and best texture. Avoid claw meat, which is tougher and more fibrous.
Heavy cream (richer) or whole milk (lighter) work, but half-and-half is traditional. Do not use low-fat milk; the soup will lack body.
Cook for 5–8 minutes over low heat after adding the crab and lemon juice. This allows flavors to meld without breaking apart the crab meat.
