Cream of crab soup is a dish from the Eastern Shore of Maryland. It is made with lump Maryland blue crab meat, onion, whole milk and/or half and half (milk and cream blend), butter, either flour or corn starch as a thickener, and Old Bay as the main seasoning. Additional flavorings may include dry sherry, dried dill, celery salt, lemon, and black pepper. Some variations include chicken broth as well.
See also Maryland crab dip
Crab meat
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