Creamy Spiced Maryland Cream of Crab Soup
Submitted by sylver
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis creamy spiced Maryland cream of crab soup takes the classic recipe upscale with warm spices and a splash of dry sherry that transforms each bowl into something special.
Onions sauté with whole cloves and bay leaf, building an aromatic foundation before flour creates a roux for the milk and cream base.
The soup simmers until slightly thickened, then gets strained to remove solids, leaving behind a silky broth infused with spice essence.
Fresh crab meat, clam juice, and sherry join the party for a final simmer that melds flavors without toughening the seafood.
Chef Tips
- Straining is essential: Pressing on those solids releases maximum flavor while keeping the soup smooth and elegant.
- Simmer, never boil: High heat toughens crab meat and can cause dairy to separate; keep things gentle.
- Make-ahead friendly: Prepare this up to 1 day ahead and rewarm over low heat for stress-free entertaining.
- Dry sherry adds sophistication: That splash brightens flavors and adds subtle complexity you won’t get from lemon alone.
Ingredients
Directions
Melt butter in heavy large saucepan over medium heat.
Add onion, cloves and bay leaf; sauté until onion is translucent, about 3 minutes.
Sprinkle with flour and stir 1 minute.
Gradually whisk in milk and cream.
Add nutmeg and ⅛ teaspoon cayenne pepper.
Reduce heat to med-low.
Simmer until slightly thickened, about 15 minutes.
Strain soup into bowl, pressing on solids to release liquid.
Return liquid to same saucepan.
Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil).
Season with additional cayenne pepper, if desired, and salt and pepper.
Ladle soup into bowls; garnish with chives.
Note: Can be made 1 day ahead and refridgerated. Rewarm over low heat.
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