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Cream of Crab Soup Recipe

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4 from 9 reviews

  • Author: Eliza
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This Cream of Crab Soup is a rich and comforting dish made with tender lump crabmeat simmered in a creamy, seasoned broth. Perfect as an appetizer or light meal, this recipe combines delicate seafood flavors with a touch of Old Bay seasoning and sherry for a classic coastal taste.

Ingredients

Crab and Garnish

  • 1 pound lump crabmeat
  • Reserved 1/4 cup crabmeat for garnish
  • Chopped parsley (to garnish)
  • Additional Old Bay seasoning (to sprinkle)

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

Seasonings

  • 3-4 teaspoons Old Bay seasoning
  • 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)

Instructions

  1. Prepare Crabmeat: Rinse the lump crabmeat gently in a fine-mesh sieve to clean it. Squeeze small handfuls of crab to remove excess water and check for any shell fragments. Remove any shells carefully and set aside the crabmeat in a small bowl, reserving about 1/4 cup for garnish later.
  2. Chop Shallots: Peel and finely chop the shallots to prepare for sautéing.
  3. Melt Butter: In a large nonstick saucepan, melt the unsalted butter over medium-low heat, creating the base for your soup.
  4. Sauté Shallots: Add the chopped shallots to the melted butter and cook until they become translucent, about 2-3 minutes, stirring frequently to avoid burning.
  5. Add Flour: Whisk in the flour thoroughly with the butter and shallots to make a roux, which will thicken the soup.
  6. Add Liquids: Slowly whisk in the clam juice, 2% milk, and heavy cream. Increase the heat to medium and cook until bubbles begin to appear around the edges, which takes about 5-7 minutes, stirring constantly to prevent scorching.
  7. Season Soup: Stir in 3 teaspoons of Old Bay seasoning, garlic powder, dry mustard, kosher salt, and freshly ground black pepper to flavor the soup base evenly.
  8. Simmer and Thicken: Lower the heat and let the soup simmer for another 2 minutes until it starts to thicken slightly, which helps develop the rich texture.
  9. Add Crabmeat: Gently fold in the reserved lump crabmeat, keeping the heat low to maintain a gentle simmer. Cook for an additional 8 minutes, stirring occasionally and adjusting heat to prevent boiling.
  10. Adjust Seasoning: Taste your soup and add another teaspoon of Old Bay seasoning if you desire a spicier flavor. Stir in the dry sherry for depth and complexity.
  11. Add Lemon Juice (Optional): For a touch of brightness, stir in 1 or 2 tablespoons of lemon juice to add a subtle tang to the soup.
  12. Garnish and Serve: Ladle the soup into bowls and garnish each serving with chopped parsley, the reserved crabmeat, and an extra sprinkle of Old Bay seasoning. Serve hot and enjoy!

Notes

  • Use lump crabmeat for the best texture and flavor.
  • Adjust Old Bay seasoning according to your taste preference.
  • Be careful not to boil the soup after adding crabmeat to keep the meat tender.
  • Lemon juice is optional but enhances the soup with a subtle citrus brightness.
  • Dry sherry adds a sophisticated flavor but can be omitted if unavailable or for non-alcoholic preference.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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