Chef Matt's Award-winning Crab Soup Recipe
Maryland crab soup topped with jumbo lump cream of crab
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Ingredients
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Soup Base
Cream of Crab Topping
Method
Soup Base Preparation
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- 2
Add Bell Pepper and Tomatoes
Stir in the diced bell pepper and canned diced tomatoes. Cook for an additional 3-4 minutes until the bell pepper softens.
- 3
Combine Broth and Seasonings
Pour in the vegetable broth and add the Old Bay seasoning, salt, and black pepper. Bring the mixture to a boil.
- 4
Add Corn and Crab
Once boiling, reduce the heat and add the frozen corn and lump crab meat. Simmer for 10-15 minutes, allowing the flavors to meld.
- 5
Finish with Parsley
Stir in the chopped parsley just before serving for a fresh flavor.
Cream of Crab Topping Preparation
- 6
- 7
Add Milk and Cream
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, approximately 5-7 minutes.
- 8
Incorporate Crab and Seasoning
Fold in the cup of lump crab meat, lemon juice, salt, black pepper, and paprika. Stir until well combined and heated through.
- 9