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Delicious cream of crab soup in a bowl, garnished and ready to serve.

Cream of Crab Soup

A comforting and velvety soup capturing the flavors of fresh crab and cream, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Fresh Crab Meat Use canned lump crab meat for convenience.
  • 2 tbsp Butter Margarine can be used, but real butter enhances flavor.
  • 1 medium Onion, chopped Shallots can also be used for a milder flavor.
  • 1 cup Celery, chopped Can substitute with diced peppers.
  • 2 cloves Garlic, minced Garlic powder can be used if fresh garlic is unavailable.
  • 1 tbsp Flour Cornstarch can be substituted but adjust the amount.
  • 4 cups Chicken Broth Substitute with vegetable broth for lighter taste.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter version.
  • 1 tbsp Old Bay Seasoning Can substitute with paprika and a pinch of cumin.
  • to taste Salt and Pepper Adjust based on broth saltiness.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat before adding the onion, celery, and garlic. Sauté until fragrant and translucent—about 5 minutes.
  2. Stir in the flour and cook for a minute to create a roux, allowing it to thicken gently.
  3. Gradually pour in the chicken broth, mixing thoroughly to avoid lumps.
  4. Lower the heat, and slowly stir in the heavy cream. Let it simmer gently to combine the flavors.
  5. Fold in the crab meat gently, letting it warm through without breaking apart too much.
  6. Sprinkle in Old Bay seasoning, salt, and pepper to taste. Allow your soup to simmer for 5 minutes.

Notes

Serve warm, perhaps with toasted sourdough bread or a fresh salad. For a gourmet touch, serve in individual bread bowls. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can freeze it without cream to preserve texture. Always ensure crab meat is properly thawed if using frozen.