Charlestown Makes its Award-Winning Cream of Crab Soup Recipe Available to Public

CATONSVILLE, MD (September 19, 2013) – Charlestown retirement community’s Dining Services team today made its award-winning recipe for Cream of Crab Soup available to the public. The soup this month won Judges Choice for Best Cream of Crab Soup at this year's Maryland Seafood Festival held at Sandy Point State Park.  Charlestown competed against 22 other restaurants – including such well-known destinations as the Oceanaire Seafood Room, Phillips, Buddy’s Crabs and the Manor Tavern – at the Seafood Festival.  

The award-winning Cream of Crab Soup recipe follows:

Charlestown’s Cream of Crab Soup

12 portions

- 3/4 cup Onion (Medium Diced)

- 5 oz. Butter

- 1 cup All Purpose Flour

- 3 oz. Cream Sherry

- 16 oz. Heavy Cream

- 16 oz. Milk

- 32 oz. Crab Stock

- 1 teaspoon Old Bay Seasoning

- 6 oz. Fresh Claw Crab Meat

- 4 oz. Lump Crab Meat- (may use additional for garnish)

- 2 oz. Cream Sherry

Peel and chop onions

Melt butter and sauté onions until translucent.

Add flour to butter and onion mixture stir thoroughly and cook 2 minutes.

Add 3 oz. Sherry-  Add heavy cream, milk and then water and crab base.

Do NOT BOIL as this may cause milk to curdle.

Add seasoning and simmer for one hour.

Add Crabmeat and simmer for 5 minutes. Finish with remaining sherry.

Serve in heated cups garnish with additional lump crab and pinch of seafood seasoning.

The Charlestown culinary team behind this year’s winning soup included: Executive Chef Susan Seykoski, Chef de Cuisines Beryl Chase, Chuck Nitsch, Joseph Chatman, David Haskins, and Brian Pearsall.