The Narrows’ Cream of Crab Soup is decadently rich and comes from a decades old Eastern Shore recipe using only the finest ingredients. The recipe was submitted as part of a University assignment for student Kevin Sheldon in 1977 when he was 19 years old. This unusual recipe for Crab Soup is over 100 years old and was retrieved from the Folklore Collection at the Nabb Rearch Center at Salisbury University.. The Narrows’ Cream of Crab Soup is decadently rich and comes from a decades old Eastern Shore recipe using only the finest ingredients. Thank you Charlese! Made with generous amounts of fresh jumbo lump blue crab meat swimming in a silky smooth cream soup. Recipes for cooking and serving Chesapeake Blue Crabs fill hundreds of cookbooks. Add crab, celery, parsley, salt, and pepper. Made with generous amounts of fresh jumbo lump blue crab meat swimming in a silky smooth cream soup. https://www.phillipsfoods.com/recipes/quick-easy-cream-of-crab-soup Scald milk, add butter, and heat until melted. Ms. Charlese Smith was the Grand Prize Winner in the Soup Division for this recipe at the 53rd Annual National Hard Crab Derby in Crisfield, Maryland. Simmer 15 minutes. Cream of crab soup fits right into the category of the saying, “Maryland is for Crabs”. So she is the person who gets credit for this wonderful recipe! Whisking a delectable roux with wheat flour, fresh cream, minced garlic, cooking sherry, and chef-choice ingredients, our Chesapeake Crab crew fold in USA Lump Blue Crab … Add the vegetables and crab meat and simmer until vegetables are tender. Cream of Crab Soup Blend flour and water and add to mixture.