Maryland Cream of Crab Chowder
Maryland Cream of Crab Chowder. One more seven fishes feast idea before we drop the full 2020 menu! Who’s ready?! This crab chowder is a perfect appetizer for Christmas Eve. It’s festive, it’s cozy, and it’s decadent. This one is decked out with mini red potatoes, celery, jumbo lump crab meat, and seasoned with old bay. It’s seriously delicious. We used sustainable crab meat courtesy of the MSC Bluefish label who we partner with to bring you our 2020 seven fishes menu !! This soup is just all around a seven fishes menu must have! Stayed tuned for our full menu coming very soon ;)
Crab is definitely my favorite to have around the holidays. There is just something so festive about it. We wanted to incorporate crab into a cozy yet fancy soup. Enter, the Maryland Cream of Crab Chowder. It’s definitely a great starter at a Christmas gathering or of course your Christmas Eve Seven Fishes dinner.
We have been mentioning Christmas Eve seven fishes a lot, and that’s because it definitely a huge tradition in our house. We have been having so much fun planning out the perfect menu. This crab chowder would definitely be a delicious addition to a seven fishes menu.
Let us know if you give this one a try!
Ingredients:
1 onion; chopped
4 stalks celery; chopped
10 ounces mini red potatoes
2 cups or more seafood stock
salt, pepper, and celery salt
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups half and half
1/4 cup sherry
1/2 lemon; juiced
cayenne pepper
1 pound jumbo lump crab meat
parsley, scallions, and old bay seasoning for serving
Directions:
In a large stock pot, add the onions, celery, and potatoes. Cover with seafood stock. Sprinkle with salt, pepper, and celery salt. Let simmer for about 15 minutes or until potatoes are cooked.
Meanwhile in a medium sauce pan, melt the butter. Add the flour. Stir until combined. Slowly add the milk. Whisk until thickened. Add the half and half, sherry, and lemon juice. Season with salt and cayenne pepper. Keep over low heat until mixture has thickened. Add to the stock pot with the vegetables. Stir until combined. Carefully fold in the crab meat.
Serve topped with parsley, scallions, and old bay.
