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Cream Of Crab Soup Recipe

Cream of Crab Soup

iamwinfred
This cream of crab soup recipe turns a handful of pantry staples and a pound of sweet lump crab meat into the kind of bowl that disappears fast at any table. It leans on a simple butter and flour roux, a splash of sherry, and just enough Old Bay to remind you exactly where this soup comes from. Ready in 45 minutes with minimal hands-on cooking, it keeps the crab front and center instead of burying it under a dozen competing flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Enameled cast iron Dutch oven or other heavy-bottomed pot
  • Whisk essential for a smooth, lump-free base
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Fine-mesh strainer for picking through the crab meat

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small yellow onion about 1 cup or 150g, finely diced
  • 2 stalks celery about 1 cup or 100g, finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour about 30g
  • 4 cups chicken broth or seafood stock about 960ml
  • 2 cups half and half about 480ml
  • 1 cup heavy cream about 240ml
  • 1 pound jumbo lump crab meat about 450g, picked over for shells
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons dry sherry
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon dry mustard powder
  • salt and black pepper to taste
  • fresh parsley or chives chopped, for garnish

Instructions
 

  • Melt butter in a large heavy-bottomed pot over medium heat. Add diced onion and celery, cooking for 4-5 minutes until softened and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  • Sprinkle flour evenly over vegetables and whisk constantly for about 2 minutes until fully absorbed and pale golden, with a lightly toasted smell. This builds thickening power for the soup.
  • Reduce heat slightly and slowly pour in chicken broth while whisking to prevent lumps. Whisk in half and half in a slow, steady stream. Bring to a gentle simmer and cook for 10-12 minutes until thickened enough to coat the back of a spoon.
  • Stir in Old Bay seasoning, celery seed, and dry mustard powder. Taste before adding salt (both broth and Old Bay contain sodium), add salt and pepper to taste, then simmer for 2-3 minutes to let spices bloom.
  • Lower heat to the lowest setting. Slowly stir in heavy cream until fully incorporated, then add dry sherry and stir gently to combine. Keep heat low to prevent dairy from breaking.
  • Gently fold jumbo lump crab meat into the soup with a wide spoon or spatula, taking care not to break up lumps. Warm through for 4-5 minutes over low heat, stirring only occasionally. Do not let the soup boil.
  • Remove from heat and let rest for 2-3 minutes before serving. Ladle into bowls and garnish with chopped parsley or chives. Finish with a light dusting of extra Old Bay or fresh black pepper if desired.

Notes

  • Fresh crab meat: Use fresh or pasteurized jumbo lump crab meat rather than canned for the best texture. Pick through carefully for any leftover shell fragments.
  • Protect the dairy: Keep the heat low once cream is added to avoid curdling. High heat at this stage can cause the dairy to break.
  • Lumpy roux prevention: Whisk the broth in gradually to prevent a lumpy roux. A whisk is essential for a smooth, lump-free base.
  • Don't skip the sherry: Dry sherry rounds out the flavor in a way water or extra broth can't. It adds a subtle nutty depth that plain broth just cannot replicate.
  • Make ahead: You can make the base a day or two in advance and store it in the fridge. Just add the crab meat fresh when you reheat it so it doesn't overcook.
  • Freezing: Freezing is not recommended once the cream has been added, as dairy-based soups tend to separate when thawed. If you want to freeze a batch, stop before adding the cream and crab, then finish those steps after thawing.
  • Reheating: Reheat gently on the stovetop over low heat, stirring often. Avoid microwaving on high power, as it can cause the soup to separate.
  • Variation - Spicy: Add a pinch of cayenne or a dash of hot sauce with the Old Bay for a spicy version.
  • Variation - Corn and crab: Stir in a cup of fresh or frozen corn kernels for a chowder-style twist.
  • Low carb option: Replace the flour with a slurry of xanthan gum and water for a lower carbohydrate version.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 9gProtein: 16gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 680mgPotassium: 320mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 4mgCalcium: 15mgIron: 6mg
Keyword chesapeake soup, cream of crab soup, maryland crab soup, seafood soup
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