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    Home » Recipes » Soups » Crab Soup

    Crab Soup

    Published: November 8, 2023 · Modified: Nov 8, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Crab Soup: a creamy, rich, and flavorful dish with flavors of Old Bay and the ocean! Serve this soup as an appetizer, main course, or any time you want to transport yourself to the Eastern shore. Simple to make and ready in just 30 minutes!

    A bowl of crab soup with a drink and pot with the rest of the soup in the background.
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    Pinterest graphic of a spoonful of crab soup lifted from the soup bowl.
    Pinterest graphic of an overhead view of a pot of crab soup garnished with chives.
    Pinterest graphic of a bowl of crab soup topped with chives with a drink in the background.
    Pinterest graphic of a bowl of crab soup with a drink and pot with the rest of the soup in the background.
    Pinterest graphic of a bowl of crab soup with a drink, bowl of crackers, and additional bowl of soup in the background.

    If you like seafood chowders and stews, you will love this creamy crab soup! With Old Bay seasoning, lump crab meat, half-and-half, and sherry, this soup is flavorful, comforting, and emblematic of the type of creamy bisque and meals enjoyed on the seashore. Tuck into a bowl and you may even start daydreaming of the smell of ocean air.

    As worthy as crab soup is of being served at an Eastern shore pier, it is one that you can easily make at home. Just shop for your fresh crab (see my buying tips below), grab a few simple ingredients and your soup pot, and a delicious dinner of flavorful soup will be ready in under 30 minutes! For more classic soup recipes, check out my broccoli cheese soup, minestrone soup recipe, and potato soup recipe.

    What You Need to Make This Recipe

    Ingredients needed to make crab soup.

    Crab Meat – use fresh crab meat, if possible, or refrigerated tubs of crab for the best flavor; canned contains too many preservatives and additional ingredients that mar the taste. If you can’t find lump crab meat, bake or boil your own crab legs and pull the meat out from them yourself.

    Half & Half – use high-quality half and half, as its flavor is integral to the soup. Also, please don’t substitute milk, as the texture and richness of the soup just won’t be the same. If you need to substitute half and half, use a 1:1 mixture of heavy cream and whole milk or double the unsalted butter and use 1⅓ cup whole milk.

    Old Bay Seasoning – a classic seasoning blend created in the 1930s, Old Bay is a blend of 18 different spices traditionally used to flavor seafood, crab cakes, and more. I use the storebought variety but you can also use a homemade old bay blend if you have a favorite recipe for it.

    Broth or Stock – beef broth or seafood stock, either homemade or storebought, is ideal for this recipe. If necessary, chicken broth or stock can be substituted, but the soup won’t have the same depth and richness.

    Sherry – contributes a sweet and nutty taste to the soup. Use cooking sherry, or the bottles of sherry that are commonly found in the spice section of the supermarket. Drinking sherry can also be used, though you will likely need to add an extra pinch of salt or two.

    How to Make Crab Soup

    Set of two photos showing onions and flour added to a pot.

    1. In a Dutch oven or large pot over medium heat, melt butter. Cook, stirring occasionally, until the milk solids in the butter turn golden brown and have a nutty fragrance, about 4 minutes. Add the onion, Old Bay, and black pepper. Cook, stirring occasionally, until onions are very tender, about 12 minutes.

    2. Sprinkle in the all-purpose flour and stir constantly for 2 minutes.

    Set of two photos showing half and half and crab meat added to the pot.

    3. Slowly whisk in broth, half and half, and sherry. Cook, stirring frequently, until thickened, about 10 to 12 minutes.

    4. Stir in the crab meat. Cook, stirring occasionally, until the soup just starts to bubble, 4 to 5 minutes more. Garnish with chives and serve hot with squeezes of lemon juice.

    A spoonful of crab soup lifted from the soup bowl. A drink in the back along with more crackers.

    Pro Tips For Making This Recipe

    • Whisk the soup thoroughly. Whisk the soup well after adding the broth, half and half, and sherry, as bits of the flour can stick around the bottom edges of the pan. Additionally, whisking it will allow the soup to heat and thicken up without scalding.
    • Avoid using imitation crab meat. Often made with fish instead of actual crab, it is best to avoid using imitation crab meat for this soup. It will not provide the right sweet and rich crab flavor and does not cook up well in the creamy broth.
    • Add water to thin out if desired. If the soup is too thick for your liking, stir in additional broth, half & half, or water by the tablespoon until it is your desired consistency.
    An overhead view of a pot of crab soup. Garnishes on a serving board and a bowl with two spoons beside it.

    Frequently Asked Questions

    How do I store leftovers?

    Store leftover soup in an airtight container in the refrigerator for 2-3 days. For best results, do not freeze the soup as the texture of the soup is compromised in the freezing and thawing process. Reheat the soup in the microwave on medium-high heat or in a saucepan over medium-low heat, stirring it occasionally or until it is warmed through. Stir in water milk by the tablespoon as needed to thin the soup, as it can thicken up over the storage, and season with additional salt and pepper if needed.

    What do I serve with this?

    Serve bowls of creamy crab soup hot with lemon wedges, chopped chives, and freshly cracked pepper to serve. Make a full and satisfying meal by serving the bread with oyster crackers or crusty bread and whipped butter.

    What else can you add to this recipe?

    Add extra bold flavor to the soup by stirring in 1 tablespoon of Worcestershire sauce, or give it a kick with red pepper flakes. Make the recipe into a chowder by cooking 1¼ cup of chopped green beans, lima beans, or cubed potatoes with the onions and seasoning. For enhanced Old Bay notes, sprinkle in additional seasoning to taste before serving. For a tomato-based Maryland crab soup, leave out the flour and half-and-half, add a 28-ounce can of diced tomatoes, a couple of bay leaves, and a little extra broth if needed.

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    If you’ve tried this crab soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of crab soup topped with chives with lemon wedges beside it.
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    5 from 2 votes

    Crab Soup

    Crab Soup: a creamy, rich, and flavorful dish with flavors of Old Bay and the ocean! Serve this soup as an appetizer, main course, or any time you want to transport yourself to the Eastern shore. For best results, use fresh or refrigerated crab meat and half and half instead of milk!
    Course Soup
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 4 servings
    Calories 342kcal
    Author John Kanell

    Equipment

    • Large Pot

    Ingredients

    • 3 tablespoons unsalted butter
    • ½ medium yellow onion diced
    • 1 teaspoon Old Bay Seasoning
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 3 tablespoons all-purpose flour
    • 2 cups beef broth or seafood stock (480ml)
    • 1½ cups half and half (360ml)
    • ⅓ cup sherry (80ml)
    • 1 pound lump crab meat picked through to remove any shells (450g)
    • Chopped chives
    • Lemon Wedges to serve

    Instructions

    • In a large pot over medium heat, add the butter. Cook, stirring occasionally, until the milk solids in the butter turn golden brown and have a nutty fragrance, about 4 minutes. Add the onion, Old Bay, and pepper. Cook, stirring occasionally, until onions are very tender, about 12 minutes.
    • Sprinkle in the flour and stir constantly for 2 minutes.
    • Slowly whisk in broth, half and half, and sherry. Cook, stirring frequently, until thickened, about 10 to 12 minutes.
    • Stir in the crab meat. Cook, stirring occasionally, until the soup just starts to bubble, 4 to 5 minutes more. Garnish with chives and serve with lemon wedges.

    Notes

    • Whisk the soup thoroughly. Whisk the soup well after adding the broth, half and half, and sherry, as bits of the flour can stick around the bottom edges of the pan. Additionally, whisking it will allow the soup to heat and thicken up without scalding.
    • Avoid using imitation crab meat. Often made with fish instead of actual crab, it is best to avoid using imitation crab meat for this soup. It will not provide the right sweet and rich crab flavor and does not cook up well in the creamy broth.
    • Add water to thin out if desired. If the soup is too thick for your liking, stir in additional broth, half & half, or water by the tablespoon until it is your desired consistency.

    Nutrition

    Calories: 342kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 1743mg | Potassium: 466mg | Fiber: 1g | Sugar: 5g | Vitamin A: 626IU | Vitamin C: 10mg | Calcium: 171mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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