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Christine's Crab Soup
  • 3 cans cream of celery soup (undiluted)
  • 10 ounce sour cream
  • 2 cups milk (more if soup is too thick)
  • 2 teaspoons Old Bay seasoning
  • 1 pound backfin crab meat
Put first 4 ingredients in a 3-quart saucepan. Bring to a simmer; add crab meat. Heat thoroughly, stirring occasionally, but no longer. Serve at once. Top each bowl with an extra sprinkle of Old Bay. Yields 4 generous bowls.
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