Tuesday, July 1, 2008


This recipe is from Harbour House restaurant, Annapolis, Maryland. And we all know that Maryland is famous for its crabs, crab recipes and restaurants serving crabfood. I haven't tried this one yet -- if you do, please leave a comment and let us all know how it turned out.

Harbour House Cream of Crab Soup
1/4 cup butter
1/3 cup flour
1 cup chicken broth
1/4 tsp. pepper
5 cups milk (how about Land o'Lakes fat-free half and half?)
1 lb. backfin crabmeat, cartilage removed
Salt, to taste (Possibly consider adding some ground nutmeg & cayenne pepper)

Melt butter in 3-quart heavy pot. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper and simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. DO NOT BOIL. Add crabmeat and salt to taste; heat through. Yield: about 10 cups


Anonymous said...

Interesting post as for me. It would be great to read a bit more about that theme. Thnx for giving this material.
Joan Stepsen
Wise geek

Anonymous said...

My wife and I used to eat at the Harbor House restaurant in Annapolis in the '80s,sadly gone for some time. The cream of crab soup there was memorable, and the restaurant handed out the recipe for this along with other popular entrees, on a brochure. We've made the recipe many times over the years, enjoying it each time, but it never seemed to be exactly the same as what they served at the restaurant. The original always seemed creamier when we'd go there, so I suspect milk was not what was used in Annapolis.

Judy said...

Anonymous, thanks for your comments. I would be surprised if they used 100% milk also. Using half milk, half cream would give a creamier product. Better yet, using Land o'Lakes fat-free half and half for the milk would reduce the fat content some but still produce a creamier product. I'm lactose intolerant, so I'm not planning on making this anytime soon, unless it's with coconut milk.