Name: Cream of Crab Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lump crab meat, picked over for shells; 4 tablespoons unsalted butter; 1 small onion, finely diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour (or cornstarch for gluten-free); 2 cups seafood or chicken broth; 2 cups heavy cream; 1 cup whole milk; ½ teaspoon Old Bay seasoning (or to taste); ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ¼ teaspoon paprika; ½ teaspoon Worcestershire sauce; 1 tablespoon dry sherry (optional); 1 teaspoon Dijon mustard (optional); 2 tablespoons fresh parsley, chopped (for garnish); 1 tablespoon lemon juice; Extra lump crab meat for topping (optional)

Description

A rich and creamy seafood soup made with lump crab meat, butter, cream, and aromatic seasonings. This classic Cream of Crab Soup is comforting, flavorful, and perfect for a cozy meal!

Ingredients

Scale

1 pound lump crab meat, picked over for shells
4 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
2 cups seafood or chicken broth
2 cups heavy cream
1 cup whole milk
½ teaspoon Old Bay seasoning (or to taste)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon Worcestershire sauce
1 tablespoon dry sherry (optional)
1 teaspoon Dijon mustard (optional)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice
Extra lump crab meat for topping (optional)

Instructions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and sauté until soft. Stir in garlic and cook for another 30 seconds.
Make the Roux: Sprinkle in the flour (or cornstarch) and whisk for 1-2 minutes until smooth and slightly golden.
Add Liquids: Gradually whisk in the broth, followed by the milk and heavy cream. Stir continuously to prevent lumps.
Season the Soup: Add Old Bay seasoning, salt, pepper, paprika, Worcestershire sauce, Dijon mustard, and dry sherry (if using). Stir well.
Simmer: Reduce heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
Add Crab Meat: Gently fold in the lump crab meat and let it warm through for 3-5 minutes. Stir in lemon juice for a fresh flavor boost.
Serve: Ladle into bowls and garnish with fresh parsley and extra lump crab meat if desired.

Notes

For a thinner soup, add more broth. For a thicker soup, increase the flour or cornstarch.
Dry sherry enhances the flavor but can be omitted if preferred.
Serve with oyster crackers, crusty bread, or a side salad.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 24g
Cholesterol: 130mg

Keywords: cream of crab soup, seafood soup, crab bisque, creamy crab soup, Maryland crab soup