Dorsey's Cream of Crab Soup21 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor.” - by Dorsey
Original recipe yields 8 servings
- In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
- Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
- Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
Amount Per Serving (8 total)
- 383 cal
- 27.1 g
- 15.9 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"I always like to try recipes as written the first time, but it was apparent that this was going to be too watery. I used chicken stock, left out the water, and thickened the celery, butter and onion ..." See moremixture with a couple extra tablespoons of flour. I added two extra potatoes, and used about two and a half cups of whipping cream instead of the half and half. Seasonings I used were Worcestershire sauce instead of the soy sauce, a little chopped fresh basil, additional Old Bay, and a dash of cayenne pepper. The result was fantastic; thick and creamy, everything a good "Ball-mer" Cream of Crab soup should be!"
"The recipe calls for far too much water. Award winning crab soup has a velvety texture. This soup is running, and had very little texture. The taste is passable, but with other recipes not half as..." See more running, I wold avoid this one. Texture is very important in crab soup and this recipe has almost none. If you decide to make it, the actual cooking time will be 2-3 times longer than the recipe calls for while you are trying to reduce all that water. Then things get overcooked, pot boils over, etc. This is one to avoid."
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