This cream of crab soup recipe is easy and so tasty with all the flavors of the Maryland shore. You can make a batch and freeze it for any time of year.
Once while visiting one of my husband’s cousins we were served this delicious cream of crab soup. He didn’t give us the exact recipe but he did tell us what some of the ingredients were, so I’ve created my own version and am sharing it with you today.
Super Easy Cream of Crab Soup
Since my husband grow up about 1 hour from the Chesapeake Bay in Maryland, eating crab was second nature. Growing up in Pittsburgh I never even heard of eating steamed crabs or steamed shrimp with Old Bay Seasoning and beer. I have since come to enjoy the custom of spending an evening, sitting around drinking beer and picking spicy crabs. And although they are still hard to come by in Pittsburgh we make sure to indulge on vacation at the beach.
Canned lump crab meat however, is readily available, making this dish a simple and tasty one that I can make any time of year. It makes a nice sized pot of soup that you can share with several people or freeze the leftovers. Pare it with a nice salad and you have a whole meal.
Easy Cream of Crab Soup
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 12 oz. can evaporated milk
- 1 T . Old Bay seasoning
- 1 lb lump crabmeat
Add canned soup plus one can of water each to a large saucepan.
Pour in evaporated milk.
Add crabmeat and Old Bay seasoning and stir well.
Cook until heated through about 5-10 minutes and serve.
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