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Charlese's Cream of Crab
  • 1 lb. Maryland jumbo lump crab meat
  • 1 tablespoon fresh parsley
  • 2-3 teaspoons Old Bay Seasoning
  • half of a stick of butter
  • 2 pints heavy whipping cream
  • 1 quart of half and half
  • cornstarch
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1 pint of milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.
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