Cream of Crab Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithmia.com/cream-of-crab-soup-recipe/
