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bushel of uncooked maryland blue crabs

We are experiencing yet another day of freezing rain at the Inn and counting down the days until Spring.  It happens to be March 20, just a mere 15 days away!  To warm up your home and tastes buds, we thought we would share our favorite Cream of Crab Soup Recipe!  Nothing makes me think of warmer weather in Maryland more than local blue crabs.  The bushel pictured was caught right out back.  A wonderful past time for guests to enjoy!  Stay warm and cozy, and we hope to see you soon!

About This Recipe
“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.”

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
dry sherry, to taste

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!

During our off-season from November to March, the Cottage and Carriage House will be available for rent with a 20% off discount to accommodate for a temporary absence of breakfast.


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