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Creamy Maryland-Style Crab Soup

Everyone who tries this creamy Maryland-style crab soup falls head over heels for its rich butter base and sweet shallots. The luxurious combination of half and half, cream of celery soup, and fresh crabmeat creates a velvety texture that is perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Maryland
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup butter
  • 1/4 cup shallots finely chopped
  • 1 pint half and half milk
  • 2 cans (10 oz each) cream of celery soup
  • 1 soup can milk
  • 1 pound crabmeat
  • 1 teaspoon liquid crab boil

Equipment

  • Large soup pot
  • Whisk
  • Measuring cups

Method
 

  1. Melt the butter in a large soup pot over medium heat.
  2. Add the finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
  3. Pour in the half and half milk and stir to combine with the butter and shallots.
  4. Add the cream of celery soup and the milk. Whisk until the mixture is smooth and well blended, ensuring no lumps form.
  5. Gently fold in the crabmeat, being careful not to break up the chunks.
  6. Stir in the liquid crab boil to infuse the soup with authentic Maryland flavor.
  7. Allow the soup to simmer over medium heat for about 30 minutes, stirring occasionally to prevent sticking and to let the flavors meld.

Notes

This creamy Maryland-style crab soup is both simple and luxurious. You can substitute the half and half with evaporated milk for a lighter version or use coconut milk for a dairy-free alternative. If you don't have shallots, regular onions or leeks work well as a substitute. The soup reheats beautifully, and garnishing with fresh herbs or an extra lump of crab meat can elevate its presentation.