Vegetable Crab Soup

The Narrows’ Cream of Crab Soup is decadently rich and comes from a decades old Eastern Shore recipe using only the finest ingredients. Made with generous amounts of fresh jumbo lump blue crab meat swimming in a silky smooth cream soup. As versatile as it is luxurious, this soup can be served as a main dish, a side dish or as a hot hors d’ oeuvre, in a demitasse cup garnished with a sprinkle of Old Bay seasoning. The ultimate Chesapeake Bay treat.

As a state famous for its crab, Maryland has plenty of contenders for the best crab cake of all, but The Narrows, a Grasonville, Maryland, fine dining restaurant built on the foundation of an old oyster shucking house on the Chesapeake Bay, stands above the rest. Described as “the purest of all the crab cakes” by Gourmet Magazine, it is also the crabbiest. The famous crab cakes served at The Narrows, which was founded by Bo and Brenda Hardesty in 1983, are loaded with fresh jumbo lump blue crab meat and bursting with flavor, capturing any crustacean lover’s heart—as do the restaurant’s heralded cream of crab soup and vegetable crab soup.