The cream of the cream of crab

Melody Simmons//September 19, 2013

The cream of the cream of crab

By Melody Simmons

//September 19, 2013

The six restaurants at the 110-acre Charlestown retirement community near Catonsville all feature cream of crab soup from time to time, to raving reviews from the residents.

Recently, chefs there took their recipe on the road to the Maryland Seafood Festival held at Sandy Point State Park — and won “Judges Choice for Best Cream of Crab Soup.” The retirement community’s chefs competed against 22 restaurants, including the fancy Oceanaire Seafood Room, Phillips and Manor Tavern.

Charlestown’s team included Executive Chef Susan Seykoski, Chef de Cuisines Beryl Chase, Chuck Nitsch, Joseph Chatman, David Haskins and Brian Pearsall.

In the spirit of culinary victory, Charlestown officials have decided to share the joy. On Thursday, they released the recipe:

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


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