Ah, Phillips Cream of Crab Soup. For those who have had the pleasure of tasting it, this dish is an absolute treat. Creamy, rich, and full of savory crab goodness, it’s the perfect balance of indulgence and comfort. Originating from the renowned Phillips Seafood restaurant chain, this soup has become a staple in Maryland and other coastal areas, where fresh crab is abundant.
Now, you might think such a delicacy can only be enjoyed at a restaurant, but with the right ingredients and a bit of patience, you can recreate this velvety, crab-infused masterpiece right in your own kitchen. In fact, when you whip up this recipe, it’ll transport you straight to the heart of the Chesapeake Bay region, where crab reigns supreme.
Let’s break down how you can make this dish at home, step-by-step. Trust me-it’s easier than it sounds and totally worth the effort!
Phillips Cream Of Crab Soup Recipe
This iconic soup is a combination of fresh crab meat, a luxurious creamy broth, and a hint of Old Bay seasoning (which is a must when you’re working with crab in the Chesapeake). The base is rich, thick, and smooth-perfectly balanced by the delicate sweetness of the crab.
Ingredients Needed
Here’s a breakdown of what you’ll need to create this soup:
- 1 lb. fresh crab meat (or lump crab meat, if you’re after that juicy texture)
- 2 tablespoons butter (you can’t have too much butter for that rich flavor)
- 1 small onion, finely chopped (adds some sweetness to balance the creaminess)
- 1 celery stalk, chopped (for a little crunch and a fresh flavor note)
- 2 cloves garlic, minced (because garlic is life)
- 4 cups seafood stock (or you can use chicken stock in a pinch)
- 1 cup heavy cream (this is where the silkiness of the soup comes from)
- 1/2 cup whole milk (for extra creaminess)
- 2 tablespoons flour (to thicken the soup)
- 1 teaspoon Old Bay seasoning (a little taste of Maryland right here)
- 1/2 teaspoon salt (you may need a bit more depending on the saltiness of your stock)
- 1/4 teaspoon black pepper (for a subtle bit of spice)
- 1 tablespoon fresh parsley (for garnish and a pop of green)
Cooking Instructions
Here’s a step-by-step guide to making the soup:
-
Sauté The Veggies
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and garlic. Sauté for about 5-7 minutes, until the veggies are tender and fragrant.
- You’ll notice the aroma filling the room-this is the first sign that you’re on the right track!
-
Make The Roux
- Add the flour to the pot with the veggies. Stir it in well to make a roux. This thickens the soup, so make sure it’s blended smoothly.
- Cook for 1-2 minutes, ensuring that the flour doesn’t brown-this will prevent any raw flour taste from sneaking into the soup.
-
Add The Stock And Dairy
- Slowly pour in the seafood stock while stirring to avoid lumps.
- Once it’s all incorporated, add the heavy cream and milk. Stir it all together and bring it to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until it thickens up.
-
Season The Soup
- Stir in the Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning if needed.
- Now is when the magic happens-the rich, creamy base comes alive with those spices, making it taste like you’re standing on the docks in Maryland.
-
Add The Crab
- Gently fold in the crab meat, taking care not to break up the chunks too much. Let the crab warm up in the soup for another 5 minutes.
- Be careful not to overcook the crab. You want it to remain tender and flavorful.
-
Final Touch
- Once everything is heated through, check the seasoning one more time.
- Ladle the soup into bowls and garnish with fresh parsley for a bit of brightness.
Ingredient Insights
Let’s dig into some of the key ingredients that make this recipe shine:
- Crab Meat: The star of the show! You want fresh, sweet, and succulent crab meat to give the soup its signature flavor. Lump crab meat is the best choice because it has large, tender pieces that make each spoonful indulgent.
- Old Bay Seasoning: A classic in Maryland, this blend of celery salt, paprika, mustard, and other spices adds a unique kick to the soup. If you can’t find Old Bay, any seafood seasoning will do, but it’s worth seeking it out for an authentic taste.
- Heavy Cream & Milk: The heavy cream adds richness, while the milk gives the soup that perfect balance of smoothness. Together, they create the luxurious texture that you want in a cream soup.
- Seafood Stock: The seafood stock is an essential base for this soup. It adds a deep, oceanic flavor that complements the sweetness of the crab. If you can’t find seafood stock, you can substitute chicken stock, though the flavor won’t be quite as pronounced.
Expert Tips
Want to elevate your Phillips Cream of Crab Soup? Here are some expert tips to keep in mind:
- Use Fresh Crab Meat: If you’re lucky enough to get fresh crab, definitely go for it. The sweetness and texture of fresh crab make all the difference.
- Don’t Overcook the Crab: Overcooking crab meat can lead to a tough texture, which would ruin the delicacy of this soup. Gently heat the crab just enough to incorporate it into the soup.
- Balance the Seasoning: Old Bay is flavorful but potent. Start with a little, taste, and then adjust. You don’t want it to overpower the delicate crab flavor.
- Make Ahead: Like most soups, this one gets better the next day. If you have time, make it ahead and let the flavors meld overnight. Just make sure to reheat it gently to keep that smooth texture.
Recipe Variations
While the classic Phillips Cream of Crab Soup is delicious on its own, here are a few variations to make it your own:
- Spicy Crab Soup: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick of heat. This works especially well if you like a little spice to balance the richness.
- Corn and Crab: Add some fresh or frozen corn to the soup for a sweet, crisp element that contrasts beautifully with the creamy base.
- Vegetarian Version: If you want to make a vegetarian version (or just use up some leftover veggies), you can skip the crab and increase the amount of vegetables. Maybe add some mushrooms, carrots, and leeks for a more earthy, hearty version of the soup.
Final Words
When it comes to a comforting, rich, and indulgent soup, few can compare to Phillips Cream of Crab Soup. The marriage of fresh crab, creamy broth, and a touch of seasoning creates a dish that’s nothing short of a culinary masterpiece. Whether it’s served as a starter for a fancy dinner or as the main event on a cozy evening, this soup never disappoints.
FAQs
What Is Phillips Cream Of Crab Soup?
Phillips Cream of Crab Soup is a rich and creamy seafood soup made with sweet crab meat, a flavorful broth, and a variety of seasonings, known for its smooth texture and indulgent taste. It’s a popular dish served in Maryland and has become a staple in many seafood restaurants.
How Do You Make Phillips Cream Of Crab Soup From Scratch?
To make Phillips Cream of Crab Soup, you will need ingredients such as crab meat, butter, flour, heavy cream, seafood stock, and various seasonings. The process involves making a roux, adding the crab meat and stock, followed by heavy cream and seasoning to taste. The soup is simmered until it thickens to a smooth consistency.
What Kind Of Crab Meat Is Used In Phillips Cream Of Crab Soup?
Phillips Cream of Crab Soup typically uses premium lump crab meat, which is sweet and tender. While blue crab meat is most common, any fresh, high-quality crab meat can be used for the best results.
Can I Substitute The Cream With A Lighter Alternative?
Yes, you can substitute the heavy cream with half-and-half, whole milk, or a non-dairy cream alternative like coconut milk. However, these substitutions may result in a slightly less rich flavor and creaminess compared to the original recipe.
How Long Does Phillips Cream Of Crab Soup Last In The Refrigerator?
Phillips Cream of Crab Soup can last in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain freshness. Always reheat gently to avoid curdling the cream.
Can I Freeze Phillips Cream Of Crab Soup?
While freezing cream-based soups is generally not recommended due to changes in texture, Phillips Cream of Crab Soup can be frozen for short-term storage (up to 2-3 months). To reheat, you may need to stir in extra cream or milk to restore its original texture.
What Seasonings Are Used In Phillips Cream Of Crab Soup?
Phillips Cream of Crab Soup typically features a blend of seasonings such as Old Bay seasoning, thyme, white pepper, and garlic powder. These enhance the natural sweetness of the crab meat and add depth to the soup’s flavor.
Is Phillips Cream Of Crab Soup Gluten-free?
Phillips Cream of Crab Soup is not inherently gluten-free due to the use of flour in the roux. However, you can easily make a gluten-free version by substituting the flour with a gluten-free flour blend or cornstarch as a thickening agent.
What Can I Serve With Phillips Cream Of Crab Soup?
Phillips Cream of Crab Soup pairs wonderfully with crusty bread, crackers, or a side salad. A light, refreshing green salad with a tangy vinaigrette balances the richness of the soup. It also works well as an appetizer to accompany seafood dishes or a main course.
Is Phillips Cream Of Crab Soup Spicy?
Phillips Cream of Crab Soup is not typically spicy, but it does have a hint of heat from the Old Bay seasoning. If you prefer a spicier version, you can add cayenne pepper, hot sauce, or more Old Bay to taste.