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–+ servings
Crab Soup Recipe

Creamy Crab Soup Recipe: Cozy Comfort in Every Bowl

This Crab Soup Recipe offers a comforting bowl of sweetness with fresh crab and creamy texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can use margarine for a dairy-free option.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 cup Onion Yellow or white onions work best for sweetness.
  • 1 cup Celery Chopped leeks can be used instead.
  • 1 medium Carrot Diced parsnip for a different flavor.
  • 2 cloves Garlic Fresh garlic is preferred for its potent aroma.
For the Creamy Texture
  • 1 tablespoon Flour Gluten-free flour blend can be used.
  • 4 cups Seafood Stock or Chicken Broth Homemade stock is ideal for depth of flavor.
  • 1 cup Half-and-Half or Heavy Cream Full-fat coconut milk for a dairy-free alternative.
For Seasoning
  • 1 tablespoon Old Bay Seasoning Homemade blend of celery salt, paprika, and cayenne.
  • 1 teaspoon Paprika Smoked paprika for a unique flavor twist.
  • to taste Salt & Black Pepper Adjust to taste after cooking.
For the Star Ingredient
  • 1 pound Lump Crab Meat Look for large, tender pieces for best results.
  • 1/4 cup Fresh Parsley Consider dill for a different herbal profile.
  • 2 pieces Lemon Wedges Squeeze over soup prior to serving for freshness.

Equipment

  • Large Pot

Method
 

Directions
  1. In a large pot, melt butter and olive oil over medium heat until bubbly and fragrant.
  2. Add chopped onion, celery, and diced carrot; sauté for 5-7 minutes until they soften and the onion turns translucent.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to form a roux.
  5. Gradually whisk in your seafood stock, bringing it to a gentle boil. Let it simmer for about 10 minutes.
  6. Stir in the half-and-half or cream, along with Old Bay seasoning, paprika, salt, and pepper; simmer for another 5 minutes.
  7. Gently fold in the lump crab meat until heated through, keeping those tender pieces intact.
  8. Ladle the soup into warm bowls and garnish with fresh parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For leftover storage, keep in an airtight container in the fridge for up to 3 days or freeze for 3 months.

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