Cream of Crab Soup Recipe

Introduction

Cream of Crab Soup is a rich and comforting dish that highlights sweet, tender crab meat in a velvety broth. Perfect as a starter or a satisfying meal on its own, this classic soup offers a perfect blend of seasoning and creaminess.

Ingredients

• 4 Tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 Tablespoons all-purpose flour
• 1 Tablespoon Old Bay seasoning (plus additional for garnish, if desired)
• ¼ teaspoon table salt (plus more to taste as needed)
• ¼ teaspoon freshly cracked black pepper (plus more to taste as needed)
• 4 cups half and half (1 quart)
• 2 cups heavy cream (1 pint)
• 2 Tablespoons dry sherry
• 1 lb jumbo lump crab meat (picked over, shells removed)

Instructions

1. Step 1: Melt the butter in a large pot over medium-low heat. Add the chopped onion and cook, stirring frequently, until the onion is softened and translucent.
2. Step 2: Sprinkle in the flour and whisk it into the butter and onion mixture until fully absorbed. Add the Old Bay seasoning, salt, and black pepper, then continue to cook while stirring for about 90 seconds to develop the flavors.
3. Step 3: Slowly whisk in the half and half, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens enough to coat the back of a spoon.
4. Step 4: Gently stir in the heavy cream, then add the dry sherry. Carefully fold in the crab meat without breaking it up, and reduce the heat to low. Allow the soup to cook for an additional 5 to 10 minutes, stirring occasionally.
5. Step 5: Taste the soup and adjust seasoning with additional salt, pepper, or Old Bay as desired. Serve hot, garnished with a sprinkle of Old Bay if you like.

Tips & Variations

• Use fresh lump crab meat for the best texture and flavor; canned crab can be a convenient alternative but may be less delicate.
• For a thicker soup, let it simmer a little longer before adding the cream.
• Add a splash of lemon juice just before serving to brighten the flavors.
• Substitute dry sherry with brandy or white wine if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent scorching. Avoid boiling the soup during reheating to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this soup?

Imitation crab can be used in a pinch, but it lacks the delicate flavor and texture of real lump crab meat. For the best taste, fresh or canned crab meat is recommended.

Is this soup gluten-free?

This recipe contains flour for thickening, which is not gluten-free. You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make it suitable for gluten-free diets.

Cream of Crab Soup Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This rich and creamy Cream of Crab Soup is a luxurious appetizer that combines tender jumbo lump crab meat with a velvety blend of half and half, heavy cream, and a touch of Old Bay seasoning. Perfectly seasoned and gently simmered, this soup delivers a comforting coastal flavor that’s easy to prepare and sure to impress.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 Tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 Tablespoons all-purpose flour
• 1 Tablespoon Old Bay seasoning (plus additional for garnish, if desired)
• ¼ teaspoon table salt (plus more to taste as needed)
• ¼ teaspoon freshly cracked black pepper (plus more to taste as needed)
• 4 cups half and half (1 quart)
• 2 cups heavy cream (1 pint)
• 2 Tablespoons dry sherry

Main Ingredient

• 1 lb jumbo lump crab meat (picked over, shells removed)

Instructions

1. Melt Butter and Sauté Onion: In a large pot over medium-low heat, melt the unsalted butter. Add the finely chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes.
2. Create Roux and Add Seasonings: Sprinkle the all-purpose flour into the melted butter and onions. Whisk continuously until the flour is fully absorbed by the butter forming a roux. Then add the Old Bay seasoning, salt, and freshly cracked black pepper. Continue cooking and whisking for about 90 seconds to develop flavor and remove the raw flour taste.
3. Add Half and Half and Thicken: Slowly pour in the half and half while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon. This will take about 5-7 minutes.
4. Incorporate Cream, Sherry, and Crab: Slowly stir in the heavy cream to enrich the soup. Add the dry sherry for depth of flavor, then gently fold in the jumbo lump crab meat, taking care not to break up the lumps. Reduce the heat to low and let the soup cook gently for another 5-10 minutes, stirring occasionally to meld flavors.
5. Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or Old Bay if desired. Serve hot, garnished with a sprinkle of Old Bay seasoning if you like, and enjoy your creamy, comforting crab soup.

Notes

• Use fresh jumbo lump crab meat for the best texture and flavor.
• Be gentle when stirring in the crab meat to keep the lumps intact for a better presentation.
• Dry sherry enhances the flavor but can be omitted if unavailable or substituted with a splash of white wine.
• For a thicker soup, increase the flour slightly or cook longer to reduce the liquid.
• Serve with crusty bread or oyster crackers for a classic pairing.

Keywords: Cream of Crab Soup, Crab Soup, Creamy Crab Soup, Old Bay Crab Soup, Seafood Soup, Cozy Soup Recipe, Crab Meat Soup