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Harbour House Cream of Crab Soup
  • 1 pound Maryland backfin crab meat
  • 4 tablespoons butter
  • 1/3 cup flour
  • 1 cup chicken broth
  • 1/4 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.
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.
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