Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cream of Crab Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This Cream of Crab Soup is a rich and comforting classic seafood soup featuring succulent lump crabmeat in a creamy, seasoned broth enhanced with Old Bay seasoning, sherry, and a hint of lemon. Perfect for a cozy meal or elegant starter, this recipe serves 4 and comes together in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Crab and Garnish

  • 1 pound lump crabmeat
  • About 1/4 cup reserved lump crabmeat (for garnish)
  • Chopped parsley (to garnish)

Soup Base

  • 2 large shallots, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup clam juice
  • 1 cup 2% milk
  • 2 cups heavy cream

Seasoning

  • 3-4 teaspoons Old Bay seasoning (start with 3 teaspoons, add more to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons dry sherry
  • 2 tablespoons lemon juice (optional, for tanginess)

Instructions

  1. Prepare the crabmeat: Rinse the lump crabmeat gently in a fine-mesh sieve. Carefully squeeze small handfuls of crab to remove excess water and check thoroughly for any remaining shells. Remove shells if found. Set aside the crabmeat in a small bowl and reserve about 1/4 cup to use as garnish later.
  2. Chop shallots: Peel and finely chop the shallots, preparing them for sautéing.
  3. Melt butter: In a large nonstick saucepan, melt the unsalted butter over medium-low heat, creating a base for the soup’s flavor.
  4. Sauté shallots: Add the chopped shallots to the melted butter and cook until they become translucent and fragrant, about 2 to 3 minutes.
  5. Add flour: Whisk the flour into the butter and shallots mixture until well combined, forming a roux to thicken the soup.
  6. Add liquids: Slowly whisk in clam juice, 2% milk, and heavy cream. Increase the heat to medium and cook the mixture until small bubbles appear around the edges, about 5 to 7 minutes, stirring frequently to prevent burning.
  7. Season the soup: Stir in 3 teaspoons of Old Bay seasoning, garlic powder, dry mustard, kosher salt, and black pepper to infuse the soup with robust flavors.
  8. Simmer and thicken: Let the soup simmer gently for about 2 minutes so it begins to thicken slightly.
  9. Add crabmeat: Stir the lump crabmeat into the simmering soup. Maintain a low simmer, cooking for an additional 8 minutes, adjusting heat as needed to avoid boiling.
  10. Adjust seasoning and add sherry: Taste the soup and add another teaspoon of Old Bay if you prefer it spicier. Stir in the dry sherry to enhance the depth of flavor.
  11. Add lemon juice if desired: For a touch of brightness and tang, stir in 1 to 2 tablespoons of lemon juice according to your preference.
  12. Garnish and serve: Ladle the soup into bowls and garnish each serving with chopped parsley, the reserved lump crabmeat, and a sprinkle of additional Old Bay seasoning. Serve hot.

Notes

  • Use fresh lump crabmeat for the best texture and flavor, but canned or frozen crabmeat can be substituted if needed.
  • Adjust Old Bay seasoning according to your spice tolerance; the recipe can be mild or more robust depending on your preference.
  • The optional lemon juice brightens the flavors and balances the richness but can be omitted if preferred.
  • For a thicker soup, you can increase the flour by an additional tablespoon or let the soup simmer longer, stirring frequently.
  • Ensure the soup does not boil vigorously after adding the dairy to prevent curdling.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/cream-of-crab-soup-recipe/