Recipe Creations ~ Hip New Maryland Cream of Crab
So, you purchased our freshly picked crab meat from our crab picking dock along the bay’s serene waters. We take pride in our picking event! Sometimes we create cakes with the jumbo and lump, and our kitchen chefs stir up some Maryland Crab Soup with the claw. This meat is so buttery and fresh, we decided to showcase it this week as our prime “catch.” The event caused quite a stir! 4,000 pounds of crabs received a thorough picking for some amazing meat. Try out this healthy-choice cream of crab recipe. We have enough meat for it!
Ingredients ~ Healthy Choices
- 1/4 cup cocoa butter (healthy fat)
- 1 cup chopped Vidalia Onion (Sweetness complements the crab’s salty-sweet taste)
- 1/3 cup walnut flour (Doesn’t raise blood-sugar and gives a hint of nuttiness)
- 1 1/3 cup low fat milk mixed with 2/3 cup heavy cream (Mixing this ratio, compared to half-n-half, will lower the fat in the soup.)
- 1 tsp Old Bay (No need to mess with perfection!)
- ½ tsp. parsley flakes
- 1 pound of USA Freshly Picked Blue Crab Trading Lump Crab Meat ®
Step-by-Step
Boiling ~ Melt butter in a saucepan at medium. Be sure not to burn the butter, so keep the temperature at medium and continually “move” the butter. Introduce the onion and stir slowly for 5 minutes until both are well mixed. Raise the temperature to high. Slowly sift in the flour, Old Bay, and parsley. Get out the whisk and combine as you add the milk mix. Finally, bring the contents to a boil. Once again, make sure you continually stir to avoid burning.
The Headline ~ Carefully hand-place the crabmeat and stir gently as to not break down the pristine chunks. Let the soup simmer for 20 minutes.
Serving ~ Ladle a healthy-sized bowl for each guest. This recipe will serve about five, depending on appetites. Dust with some more Old Bay for a peppery kick. Enjoy a taste of the Bay!
