Wye River Condensed Cream Of Crab Soup
As a resident of Maryland, I have a deep appreciation for the state's culinary traditions, and one dish that stands out for me is Wye River condensed cream of crab soup. This creamy and indulgent soup is a staple in many Maryland households, and for good reason. In this article, we'll explore the history of this beloved dish, its ingredients, and how to make it at home.
The Origins of Wye River Condensed Cream of Crab Soup
Crabbing has been a way of life in Maryland for centuries, dating back to the Native American tribes who first inhabited the Chesapeake Bay region. In the 1800s, crabbing became a commercial industry, with Baltimore emerging as a center for seafood processing and shipping.
Wye River Foods, based in Queenstown, Maryland, began producing its signature condensed cream of crab soup in the 1940s. Originally sold in wooden barrels to local grocery stores and restaurants, the soup quickly became a hit with Maryland residents and visitors alike. Today, Wye River condensed cream of crab soup is sold in grocery stores throughout Maryland and beyond, and is a beloved part of the state's culinary heritage.
The Ingredients
Wye River condensed cream of crab soup is made with simple, high-quality ingredients. The soup's base is made from cream, milk, and a roux (a mixture of flour and butter), which give it its rich, velvety texture. The star ingredient, of course, is crab meat. Maryland blue crab is the preferred variety, known for its sweet and tender meat. Other ingredients include celery, onion, and spices such as Old Bay seasoning, which is a classic blend of herbs and spices that is beloved by Marylanders and commonly used in seafood dishes.
Making Wye River Condensed Cream of Crab Soup at Home
If you live outside of Maryland or simply want to make Wye River condensed cream of crab soup at home, it's surprisingly easy to do. Here's a simple recipe that yields about six servings:
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 1 cup heavy cream
- 1 pound crab meat
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 tablespoon Old Bay seasoning (or more to taste)
- Salt and pepper to taste
To make the soup:
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk to combine, cooking for about 2 minutes to make a roux.
- Add the milk and cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and let cook for about 10 minutes or until the mixture has thickened slightly.
- Add the onion, celery, Old Bay seasoning, salt, and pepper to the pot. Let cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
- Add the crab meat to the pot and stir gently to combine. Cook for an additional 5 minutes or until the crab meat is heated through.
- Turn off the heat and let the soup cool for a few minutes before serving.
In Conclusion
Whether you're a lifelong Maryland resident or a seafood lover from afar, Wye River condensed cream of crab soup is a dish that's sure to please. With its rich and creamy texture, sweet crab meat, and classic Maryland flavors, it's no wonder that this soup has become a beloved part of the state's culinary heritage. Try making it at home and see for yourself why Wye River condensed cream of crab soup is a true Maryland classic.
