Maryland’s Eastern Shore Cream of Crab Soup

Maryland Cream of Crab Soup


Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 tablespoon unsalted butter
  • 1 medium onion
  • 1/2 pound fresh lump crab meat
  • 4 cups low-sodium chicken broth
  • 1 cup half & half creamer
  • 2 tablespoons cornstarch
  • 1/4 teaspoon Old Bay Seasoning®
  •  1/8 teaspoon dill weed
  • 1/8 teaspoon black pepper 




  1. Melt butter in a large pot over moderate heat.
  2. Chop onion and add to pot. Cook, stirring until onion becomes soft and transparent. 
  3. Add crab meat. Cook 2 to 3 minutes, stirring constantly. 
  4. Add chicken broth and bring mixture to a boil. Reduce heat to low.
  5. Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil. 
  6. Add dill weed, Old Bay seasoning® and pepper to soup. Ready to serve.

Helpful hints

  • Fresh Maryland lump crabmeat is best, but other varieties or imitation crab can be used if unavailable.
  • Old Bay Seasoning® is a popular seasoning made from celery seed, salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice ginger, mace, cardamom, cinnamon, and paprika. It contains 160 mg sodium for 1/4 teaspoon. If unavailable, substitute another low-sodium seasoning or spice mix.
  • Look for low-sodium broth containing less than 250 mg sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium. Reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving is also a good choice in limited amounts.

Nutrients per serving

Calories 130

Protein 12 g

Carbohydrates 7 g

Fat 6 g

Cholesterol 53 mg

Sodium 212 mg

Potassium 312 mg

Phosphorus 80 mg

Calcium 86 mg

Fiber 0.4 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1-1/2 meat
  • 1/2 starch
  • 1/2 vegetable, medium potassium 

Carbohydrate choices


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