Maryland Crab Recipe

Sweat the aromatics

In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, celery, and green pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make a roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 2 minutes to cook the raw flour taste, creating a light blond roux.

Add liquids

Slowly whisk in the chicken stock so no lumps form. Add the whole milk and half-and-half and stir to combine. Bring the mixture to a gentle simmer, stirring frequently so it thickens slightly. Reduce heat to low so it barely simmers.

Season the broth

Stir in the tomato paste, Old Bay seasoning, Worcestershire sauce, hot sauce, bay leaf, and dried thyme. Taste and add the initial 1/2 tsp salt and 1/2 tsp black pepper. Let the soup gently simmer for 8–10 minutes to allow flavors to meld.

Add crab

Turn heat to low. Gently fold in the lump crabmeat in small portions to avoid breaking up the lumps. Heat through for 3–4 minutes — you want the crab warmed, not overcooked. If using dry sherry, stir it in now and flame off the alcohol by simmering 30 seconds.

If the soup is too thin, simmer uncovered for a few more minutes to reduce and concentrate. If it becomes too thick, thin with up to 1/2 cup additional chicken stock or milk. Remove the bay leaf. Adjust seasoning with additional salt, black pepper, and lemon juice to brighten the flavors.

Ladle the soup into warmed bowls. Sprinkle each serving with chopped fresh parsley and optional chives. Serve immediately with crusty bread or crackers.