Best 2 Aunt Nancys Cream Of Crab Soup Recipes

Indulge in the creamy, delectable goodness of Aunt Nancy's Cream of Crab Soup, a classic seafood dish that captures the essence of Maryland's culinary heritage. This rich and flavorful soup is brimming with tender crab meat, succulent corn, and a medley of aromatic vegetables, all enveloped in a velvety smooth cream sauce. As you savor each spoonful, the harmonious blend of flavors will tantalize your taste buds, leaving you craving more.

This culinary journey takes you through a collection of carefully curated recipes, each offering a unique twist on the beloved Cream of Crab Soup. From the traditional Maryland-style soup, bursting with fresh crab and Old Bay seasoning, to the creamy New England version, featuring a rich roux and a hint of sherry, these recipes cater to every palate.

Explore the depths of flavor with the Spicy Crab Soup, where a touch of cayenne pepper adds a fiery kick, or venture into the realm of elegance with the Crab and Corn Chowder, where sweet corn enhances the crab's delicate sweetness. For a lighter option, the Crab Bisque offers a refined taste, while the Crab and Asparagus Soup introduces a refreshing twist with its vibrant green asparagus.

Whether you're a seasoned chef or a home cook looking to impress your loved ones, these recipes provide a step-by-step guide to creating restaurant-quality crab soup in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the bounty of the sea.

Here are our top 2 tried and tested recipes!

AUNT NANCY'S CREAM OF CRAB SOUP

Aunt Nancy's Cream of Crab Soup image

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
1 teaspoon chicken bouillon granules
2 tablespoons finely grated onion
1/4 cup cornstarch
4 cups half-and-half cream
1 pound jumbo lump crabmeat, drained
1 tablespoon grated Parmesan cheese
2 teaspoons seafood seasoning
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 tablespoons sherry
Additional nutmeg

Steps:

In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Award-Winning Maryland Cream of Crab Soup image

This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.

Provided by Raquel Grinnell

Categories Crab

Time 35m

Yield 1 pot soup, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste

Steps:

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6

Tips:

Use fresh crab meat for the best flavor. If you can't find fresh crab meat, frozen crab meat will also work, but it won't be as flavorful.
Be sure to remove all of the cartilage from the crab meat. This will help to ensure that your soup is smooth and creamy.
Don't overcook the crab meat. Overcooked crab meat will be tough and chewy.
Use a good quality chicken stock. This will help to give your soup a rich flavor.
Add a splash of cream or milk to the soup for a richer flavor.
Season the soup to taste with salt and pepper.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Aunt Nancy's Cream of Crab Soup is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its rich flavor and creamy texture, this soup is sure to please everyone at your table. So next time you're looking for a delicious and satisfying soup, give Aunt Nancy's Cream of Crab Soup a try. You won't be disappointed!