Easy Cream of Crab Soup

This cream of crab soup recipe is easy and so tasty with all the flavors of the Maryland shore.

Once while visiting one of my husband’s cousins we were served this delicious 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.

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 made 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.

Cream of Crab Soup
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 can evaporated milk
  • 1 T. Old Bay seasoning
  • 1 lb lump crabmeat
  1. Add canned soup plus one can of water each to a large saucepan.
  2. Pour in evaporated milk.
  3. Add crabmeat and Old Bay seasoning and stir well.
  4. Cook until heated through about 5-10 minutes and serve.


This cream of crab soup recipe is easy and so tasty with all the flavors of the Maryland shore.

About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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