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Crab Picker's Crab Soup
  • 1 onion diced
  • 1/4 cup diced celery
  • 6 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 quart milk
  • 1 pint light cream
  • 3 cups canned tomatoes
  • pinch of baking soda
  • salt and pepper to taste
  • 1 pound backfin crab meat
  • seafood seasoning
  • 1/4 cup sherry
Combine onion and celery in a 2-quart saucepan with butter; cook until soft. Remove from heat and stir in flour smoothly. Return pan to heat and add milk a little at a time, stirring and cooking until the mixture thickens. Add cream a little at a time, stirring constantly. Bring to a boil and boil from 3 minutes, continuing to stir. Strain tomatoes through a sieve into a bowl, adding baking soda, mix, stir into a cream sauce, and season with salt and pepper to taste. Add crab meat and seafood seasoning. Reheat slowly, stirring and adding sherry. Serves 4 to 6.
This recipe is rich and creamy and is traditionally reserved for more formal dinners, but we think you'll be able to eat it any time of day!
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