Go Back
–+ servings
Cream of Crab Soup Recipe

Cream of Crab Soup Recipe – A Creamy Maryland Classic

A delightful Cream of Crab Soup recipe that combines sweet lump crabmeat with creamy ingredients, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lump Crabmeat Fresh for best taste
  • 4 tbsp Unsalted Butter
  • 1/4 cup Flour Substitute with cornstarch for gluten-free
  • 2 cups Clam Juice Can be substituted with seafood stock
  • 1 cup 2% Milk Whole milk can be used
  • 1 cup Heavy Cream
  • 1 medium Shallots Can use yellow onion as a substitute
For Seasoning
  • 2 tbsp Old Bay Seasoning For authentic Maryland flavor
  • 1 tsp Garlic Powder Adjust quantity if using fresh garlic
  • 1 tsp Dry Mustard Dijon mustard is a good substitute
  • to taste Kosher Salt
  • to taste Black Pepper
  • 1/4 cup Dry Sherry Can be omitted
For Garnishing
  • 1 tbsp Lemon Juice Optional, fresh juice is best
  • 2 tbsp Chopped Parsley For garnish

Equipment

  • nonstick saucepan

Method
 

Instructions
  1. Begin by rinsing the lump crabmeat gently under cold water. Squeeze it to remove excess moisture, checking for shell pieces. Reserve a quarter for garnish.
  2. Melt 4 tbsp of unsalted butter over medium-low heat. Add finely chopped shallots and sauté for 2-3 minutes until translucent.
  3. Sprinkle in 1/4 cup of flour, whisking to form a roux and cook for 1-2 minutes until slightly golden.
  4. Whisk in 2 cups of clam juice, 1 cup of 2% milk, and 1 cup of heavy cream. Stir continuously until small bubbles form, about 5-7 minutes.
  5. Stir in 2 tbsp of Old Bay seasoning, 1 tsp of garlic powder, 1 tsp of dry mustard, salt, and pepper to taste. Simmer for 2 minutes.
  6. Gently fold in crabmeat, maintaining a low simmer for 8 minutes, stirring occasionally.
  7. Taste and adjust seasoning. Optionally add 1/4 cup of dry sherry and squeeze in lemon juice before stirring.
  8. Ladle soup into bowls, garnish with reserved crabmeat and parsley. Serve hot with oyster crackers or garlic bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 15gProtein: 20gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Use fresh lump crabmeat for the best flavor. When reheating, do so slowly over low heat to prevent curdling.

Tried this recipe?

Let us know how it was!