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Cream Of Crab Soup

In the small Eastern Shore town of Kent Narrows, traditional Work boats as well as Pleasure boats dot the waters and exist cohesively with the beautiful water fowl that call this area home. It has some really nice restaurants making it a great place to stop as you journey to and from the beach. One of the restaurants that we love to frequent is “The Narrows”. It sits quaintly on the water among the marina’s and boat docks and serves up some of the best local cuisine the bay has to offer. All their recipes are made with the freshest ingredients, many coming directly from the waters and farms near Kent Narrows. My favorite thing on their menu is the Cream of Crab Soup. It is simply divine!!!! I have been trying to duplicate it for years and although I may never get it exactly like the Narrows Restaurant Recipe, I think I’m close!

Here is what you will need:


• 3 tablespoons all-purpose flour

• 1 (1.25 ounce) envelope hollandaise sauce mix

• 4 cups half-and-half, divided

• 1/4 cup butter

• 3 tablespoons Old Bay Seasoning TM

• 1/2 teaspoon dry mustard

• 1/4 teaspoon celery seed

• 1 cup heavy cream

• 1 tablespoon Sherry (not Cooking Sherry – get the real thing!)

• 1 pound fresh Lump crabmeat


1.) In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.

2.) Melt butter in a medium, heavy saucepan over medium heat.

3.) Slowly add hollandaise mixture, stirring constantly until thickened.

4.) Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream.

5.) Bring to a simmer and reduce heat to low.

6.) Add crabmeat and sherry, stirring gently until warmed through.

7.) Serve immediately.

**(You can serve extra Sherry on the side if you’d like).**


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