Maryland Crab Recipe

Make a roux and sauté aromatics

In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the chopped onion, diced celery, and diced carrot and sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Create a roux

Sprinkle the all-purpose flour over the softened vegetables and cook, stirring constantly, for 2–3 minutes to eliminate the raw flour taste. The mixture should form a paste and begin to turn a light golden color.

Add liquids

Slowly whisk in the chicken broth and water, making sure to break up any lumps from the roux. Bring the mixture to a gentle simmer and add the bay leaf. Simmer uncovered for 10 minutes to allow the base to thicken slightly and the flavors to meld.

Finish with cream and sherry

Lower heat to medium-low and stir in the heavy cream and dry sherry. Heat through but do not boil vigorously once cream is added. Adjust consistency by simmering another 3–4 minutes if needed.

Season the simmering soup base with Old Bay seasoning, Worcestershire sauce, hot sauce, kosher salt, and freshly ground black pepper. Taste and adjust seasoning incrementally — Old Bay is salty, so add salt carefully.

Stir in fresh lemon juice and chopped parsley. Remove and discard the bay leaf.

Gently fold the lump (and backfin if using) crab meat into the hot soup. Warm the crab through over low heat for 2–3 minutes—do not boil, as vigorous heat will make the crab tough. Taste and adjust seasoning one more time.

If you prefer a slightly thicker, creamier texture, remove 1 cup of the hot broth, whisk it into 1 tablespoon of cornstarch (optional ingredient) until smooth, then stir back into the pot and heat 1–2 minutes to thicken. (Note: cornstarch is optional and not included in ingredients list.)

Ladle the Maryland crab soup into warmed bowls. Garnish with chopped parsley and sliced chives. Serve immediately with crusty bread or oyster crackers on the side.

Leftovers: Cool to room temperature, transfer to airtight containers, refrigerate up to 2 days. Reheat gently over low heat, adding a splash of broth if needed.