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Dorsey's Cream of Crab Soup

Dorsey's Cream of Crab Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Dorsey

Dorsey

A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1896 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

  1. In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
  2. 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.
  3. Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sheila
29

Sheila

10/26/2007

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 mixture 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!

CREMEDELACREME
27

CREMEDELACREME

1/2/2004

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 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.

Joyce
9

Joyce

10/14/2003

Sounds good. It takes a while to gather all the seafood and other ingredients.

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