Portions: 6 servings
There's nothing not to love in this easy, rich, cream of crab soup recipe. This creamy base with loads of crab flavor makes a perfect starting soup to a larger meal. This 30 minute one pot creamy crab soup is a bit on the filling side, so portions are small. What it is not lacking in any way is flavor, of which it has to spare.
Cream of crab soup.
Why I ❤️ it
Are you a seafood lover? I am. Growing in a coastal town, seafood was present in many of our weekly meals, and crabs was one of our family favorites. I also love creamy soups, so this is one of my favorite ways to serve crab meat, a creamy broth, and small pieces of crabmeat and vegetables, I love it served with some rustic bread.
So, if you too love seafood and homemade soup, you've found the best recipe, a match made in heaven, and a new crowd favorite any time of year. It'll get an enthusiastic approval from everyone in your family. Give this wonderful recipe a try!
Cream of crab soup recipe
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Utensils and tools
- Large soup pot
- 2 tablespoons of butter (salted or unsalted butter, whatever you have)
- 1 small onion minced (I prefer red onion, but white also work)
- 12 fresh garlic cloves, sliced
- 2 red bell pepper, chopped
- 3 tablespoons all-purpose flour (see notes for gluten-free options)
- 2 bay leaves (optional)
- 3 cups heavy cream
- 3 cups of whole milk
- 3 cups of vegetable broth (or homemade), see variations below
- 2 pound [0.9 kg] of fresh lump crabmeat, clean of cartilage and shell pieces
- 1 ½ teaspoon salt, (or to taste)
- ¼ teaspoon freshly-cracked black pepper (or to taste)
- 3 tablespoons of minced fresh parsley (flat or curly, whatever you have)
Before starting, please make sure you have all the ingredients and utensils ready.
1. Sautee vegetables
Melt butter over low heat in the pot.
Cook and stir the onion, garlic and bell peppers until they are cooked-through and the onion has turned translucent. Add the flour and cook stirring vigorously until it has turned translucent.
2. Add liquids
Add the bay leaves and pour in heavy cream, milk and broth, and stir in the crabmeat. Add salt and pepper, and simmer, stirring often until the liquids turn into a creamy broth.
Once the broth has thickened, stir in the parsley, and taste and season with salt and pepper to taste. Remove from the heat and serve warm.
Cream of crab variations
If you keep a gluten-free diet, substitute cornstarch for flour by dissolving the cornstarch in the liquids before adding them to the pot when it's time to add them.
If you don't want or don't have heavy whipping cream, you can use evaporated milk, or equivalent amount of extra whole milk as a substitute. Bear in mind that cream is what makes a really rich cream of crab soup recipe.
Best crab meat options
I prefer jumbo lump crab meat, but use any kind of fresh crab meat you can find. And if you can't find it fresh, you can use canned crabmeat, and even imitation crab meat if that's what you can find in the seafood department.
You can use Dungeness crab or king crab meat for this soup, or whatever you find. Be mindful that all these small changes alter the flavors will change,
Canned crabmeat won't be as good as the fresh lump crab meat, but it will still be a tasty creamy crab chowder.
Stock or broth options
I used vegetable stock, but if you can find crab stock, fish stock, or any kind of seafood stock, that will be even better. Check if they have those at your local grocery store
If you want a more chunky soup, add a cup of canned sweet corn when you add the onion.
Adding more spices
For a completely different flavor profile, add some curry powder, a little bit goes a long way, you don't want to overwhelm the crab flavor, so start with half a tablespoon, taste and add more if you find it necessary.
I suggest, and I speak from experience, that you make sure there aren't any pieces of shell or cartilage in the fresh lump crabmeat, because you'll hate biting into one.
Also, make sure to get crab that is as fresh as possible, and while I used local crab, I bet it works equally well with another variety.
This recipe goes great with some warm rustic bread, or some toasted baguette, perfect to scoop all the flavors left on the bowl.
Another great choice to go with this is oyster crackers or soda crackers.
Calories: 628kcal - Carbohydrates: 14g - Protein: 33gFat: 52g - Saturated Fat: 43g - Cholesterol: 64mg - Sodium: 1878mg - Potassium: 913mg - Fiber: 1g - Sugar: 2g - Vitamin A: 1280IU - Vitamin C: 65.3mg - Calcium: 124mg - Iron: 8.8mg
How many calories in cream of crab soup?
This recipe has a total of 628 calories per serving, but you can reduce it further buy using milk instead of heavy cream, or even low-fat milk.
How to make cream of crab soup recipe?
To make a great cream of crab soup, make a roux with butter, and add crabmeat seasonings before reducing the broth to a creamy consistency. The combinations in this recipe yields the best flavor in this soup.
This is just a printer-friendly summary, some useful details are found in the recipe above.
Best Cream of Crab Soup
- 2 tablespoons butter salted or unsalted butter, whatever you have
- 1 small onion minced I prefer red onion, but white also work
- 12 fresh garlic cloves sliced
- 2 red bell pepper chopped
- 3 tablespoons all-purpose flour
- 2 bay leaves optional
- 3 cups heavy cream
- 3 cups whole milk
- 3 cups vegetable broth or homemade, see variations below
- 2 pound fresh lump crabmeat [0.9 kg] clean of cartilage and shell pieces
- 1 ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly-cracked black pepper or to taste
- 3 tablespoons minced fresh parsley flat or curly, whatever you have
- Melt butter over low heat in a medium or large soup pot.
- Cook and stir the onion, garlic and bell peppers until they are cooked-through and the onion has turned translucent. Add the flour and cook stirring vigorously until it has turned translucent.
- Mix coconut milk, water, flour and half the crabmeat and puree in the blender. Add this mixture to the pot with the bell pepper and garlic.
- Add the bay leaves and pour in heavy cream, milk and broth, and stir in the crabmeat. Add salt and pepper, and simmer, stirring often until the liquids turn into a creamy broth.Once the broth has thickened, stir in the parsley, and taste and season with salt and pepper to taste. Remove from the heat and serve warm.
Originally published on Dec 28, 2005