Once a year, I am invited to a holiday potluck and every year, I’m asked to make my Maryland Cream of Crab Soup. My recipe has evolved over time and now, as a Texas resident, have added a new twist on it.
- 1 quart of Half and Half
- 1 quart of heavy whipping cream
- 1 pint of milk
- 1 cup of unsalted butter
- 1 package of bacon
- 1 Tbsp fresh parsley
- 1 Jalapeño
- 1/2 yellow onion
- Old Bay seasoning
- 1 lb lump crab meat
- Bourbon whiskey
Step 1: Cook entire package of bacon until crispy
Step 2: In a big saucepan, combine the milk, Half and Half and heavy whipping cream together – gently to avoid bubbles and froth – and bring to a boil. Stir often.
Step 3: In a skillet, sauté diced onion in a 1/2 cup of butter. Optional: When the bacon is done cooking, sauté the onions in the bacon grease. It’s a personal choice what you want.
Step 4: Slice up a jalapeño for a bit of Texas variety. Keep seeds for additional hots, or get rid of them if you just want the sweet jalapeño flavor.
Step 5: When the “milk mix” comes to a boil, add a 1/2c of butter, the jalapenos, the fried onions (strain off the excess grease), the parsley, salt, pepper and bacon cut into tiny or small pieces. Add the crab meat slowly being careful to “scoop” it in. DO NOT USE A FORK. USE YOUR HANDS. Add 6 Tbsp of Old Bay gradually. Reduce heat and cook for an hour, stirring frequently on low heat. (See update below)
Step 6: Dinner is served. This recipe serves 8 and is based on my taste. You can experiment and make it yours. Add Old Bay, salt and pepper for extra garnish or add cornstarch to thicken it up.
That’s it. This is definitely awesome for cold nights. It’ll warm you to the core. It also does well as leftovers after the flavors have the chance to really blend together. It pairs well with Chardonnay or some light flavored beer like a Dogfishead 60 Minute IPA. It does not go well with heavy red wines or dark malty beers. It’s just all too heavy.
Enjoy! Let me know if you riff on this recipe.
Update: Add bourbon in. This was an added ingredient in 2012 and paired well with the bacon and jalapeño. Add 1/2 a cup or to taste before you add Old Bay in Step 5.