I doubled the recipe and changed up the recipe a bit with Old Bay instead of the hot sauce [6 tsp.] and used V8 Veg. Soup [one serving container for the doubled recipe] 2 Qts whole milk plus 1 pint of heavy cream instead of the bouillon/water. This gave the base some veggies with the crab and also a creamy roll off the spoon consistency.

This is a good recipe, but if you want it to truly be "Maryland crab soup" Old Bay Seasoning needs to be added. I used this instead of hot sauce to make it more authentic. It is made and sold by McCormick Spice company, though harder to find out of Maryland. I also used 1/2 cup of heavy cream to thicken the soup.

I agree if it is going to be Maryland Cream of Crab Soup you have to use Old Bay Seasoning, other wise forget it! Also I like to add grated baked potato to it and the sherry or white wine is a must for a unique flavor. Not too much ! I use a quart of cream instead of milk and one or two cups of milk, a much richer soup. All in a homemade bread bowl with grated cheese melted over the top. Now you're in Maryland! From "The Old Ranger, Point Lookout 1974