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Harbour House Cream of Crab Soup

Maryland crab is the pride of the Chesapeake so it's no surprise that the state promotes seafood. This recipe is featured in the Maryland Seafood Cookbook No. 2, put out by the Seafood Marketing Authority.

  • 1 pound Maryland backfin crab meat
  • 4 tablespoons butter
  • 1/3 cup flour
  • 1 cup chicken broth
  • ¼ teaspoon pepper
  • 5 cups milk
  • salt to taste

Pick over crab meat carefully to remove any shell or cartilage.

Melt butter in a 3-quart pan. Blend in flour and stir until smooth.

Slowly stir in chicken broth and pepper and simmer for 2 minutes, until slightly thickened. Add milk and cook slowly, stirring constantly, until thickened. Do not boil. Add crab meat to milk mixture and salt to taste. Remove from heat and serve.

Makes about 10 cups.

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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
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The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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