This cream of crab soup is brimming with just the right amount of crab meat and cream, with a special blend of seasonings making it perfect for everything from a summer evening to a cold winter night. A true Maryland classic, and one of our best selling soups.
- Serves up to 8
- Two 16 oz. containers
Meal Preparation
Cream of Crab SoupThaw product under refrigeration for 12-24 hours prior to cooking. Stovetop: Use a double boiler or saucepan. Heat soup until product reaches 165°F. Be careful not to break up the Jumbo Lump Crab Meat. Microwave: Use a microwave-safe bowl. Microwave on HIGH, stirring at 1-minute intervals until the product is heated through and reaches 165°F.
Nutrition Facts
Cream of Crab SoupBlue Crabmeat, Milk, Half And Half (Milk, Cream, Contains Less Than 0.5% Of Disodium Phosphate, Sodium Citrate), Heavy Cream (Cream, Contains Less Than I% Of Mono Diglycerides, Polysorbate 80, Carrageenan), Butter Solids (Pasteurized Cream, Natural Flavorings), Crab Base {Sautéed Crab, Salt, Water, Maltodextrin, Corn Oil, Sugar, Modified Cornstarch, 2% Or Less Of Butter{Cream, Lactic Acid), Butter {Cream, Salt) Yeast Extract, Natural Flavors, Disodium Inosinate, Buttermilk Powder, Hydrolyzed Soy And Corn Protein, Cultured Whey, Whey, Disodium Guanylate, Onion Powder, Cod Liver Oil, Lactic Acid, Lobster Extract, Modified Tapioca Starch), Chicken Base {Cooked Chicken, Salt, Monosodium Glutamate, Sugar, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Turmeric), Tabasco (Distilled Vinegar, Red Pepper, Salt), Dry Sherry, Spices. May Contain: Crustacean Shellfish (Crab), Milk, Wheat, Soy. Contains bioengineered food ingredients
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Cream of Crab Soup
We weren't able to find any Colorado restaurants that served crab soup, unlike most of the ones in Maryland. This Chesapeake recipe rivals any we have tasted back east. It's crabtabulous!
