Description
Crab Soup is a savory and luxurious seafood soup featuring tender crab meat in a creamy, lightly spiced broth—ideal for an elegant starter or soothing main course.
Ingredients
- 1 lb lump crab meat (fresh or canned)
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp Old Bay seasoning (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Hot sauce, for serving (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery, sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in flour and cook 1–2 minutes to form a light roux.
- Slowly whisk in seafood stock/broth, bring to a simmer and let thicken slightly.
- Reduce heat to low. Stir in heavy cream, crab meat, Old Bay seasoning, salt, and pepper.
- Warm gently for 10–15 minutes—avoid boiling to keep cream smooth.
- Taste and adjust seasoning. Serve in bowls garnished with parsley or chives and a drizzle of hot sauce, if desired.
Notes
- Add corn kernels or diced potatoes for extra texture.
- Use milk instead of cream for a lighter version.
- Stir in a splash of sherry or white wine before finishing.
- Finish with a pat of butter or a spoonful of cream cheese for richness.
- Use cornstarch or gluten-free flour to make soup gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg
