Cream of Maryland Crab Soup
95%Read ReviewsHeat & Eat
A decades-old Eastern Shore recipe, rich and silky, packed with generous amounts of fresh blue crab in a smooth cream base. The Narrows, the Grasonville, Maryland fine-dining restaurant set on an old oyster-shucking house on the Chesapeake Bay, has ladled this cream of Maryland crab soup since Bo and Brenda Hardesty opened in 1983. It works as a main, a side, or a hot hors d’oeuvre in a demitasse cup dusted with Old Bay. Perfect for a chilly night, a first course that impresses, or a crab lover who wants it by the spoonful. The ultimate Chesapeake Bay treat.
This package includes your choice of 2 or 4 quarts of Cream of Maryland Crab Soup
- Each quart serves 2-4 people
- Soups ship fresh and arrive ready to enjoy!
- Upon arrival, place soup in the refrigerator.
- Soup lasts up to 5 days in the refrigerator, do not freeze.
To Serve:
- Pour the soup into a saucepan or double boiler and warm over medium heat until soup begins to simmer (do not boil).
- Remove from heat, serve with your favorite crackers or crusty bread, and enjoy!
Do not microwave soup.
Cream of Crab Soup – Back Fin and Claw Crab Meat, Carrot, Unsalted Butter, All-Purpose Flour, Half & Half, Heavy Cream, Dry Sherry, Chicken Base, White Pepper, Old Bay
Zagat's #1 Crab Cake in Maryland
Zagat's #1 Crab Cake in Maryland
