This is the ultimate cream of crab soup recipe to cozy up with on a chilly day. It’s rich, creamy, and oh-so-luscious!
When it comes to fresh crab, this recipe is no joke. It’s chock-full of juicy crab meat.
The triple threat of dairy also makes it ridiculously creamy. Plus, it’s so easy to throw together!
So what are you waiting for? Indulge your tastebuds and make a batch of this one-pot cream of crab soup for dinner.
Cream of Crab Soup
This cream of crab soup is the picture of a warm meal with a fresh seafood twist.
The lumps of fresh crab meat will send any seafood lover running to the kitchen. The velvety smooth base and perfect seasoning keep everyone coming back for more.
Speaking of seasoning, Old Bay is the secret. It goes hand-in-hand with shellfish, so it’s not really a surprise. However, try this soup without Old Bay, and it’ll fall flat.
As for the seafood, you won’t find imitation crab here. This soup is all about using fresh crab meat.
The lumps of crab are so thick, so it’s almost like chowder. However, there are no extra veggies to distract from the savory, succulent crab.
As a bonus, it’s made in one pot, so cleanup is a breeze!
Ingredients
Crab – Fresh crab is what this soup is all about! Use the best quality crab you can get your hands on.
Jumbo lump crab meat is a prime choice due to its superior size and taste. If you can’t find it, lump crab meat works well, too.
You could opt for canned or imitation, but the flavor will turn out mediocre.
Flour – Flour is a key ingredient for thickening this soup. All-purpose is the gold standard. You could try another flour, but it will change the flavor and consistency of the soup.
Hollandaise Sauce – All great soups have a secret ingredient. For this recipe, it’s a dried packet of hollandaise sauce. The thick emulsion of egg, butter, and lemon intensifies the creaminess factor. Not to mention, it goes together swimmingly with shellfish!
Half-n-Half – This soup has a creamy base, which makes half-n-half a must! For those who don’t eat dairy, substitute full-fat coconut milk. It’ll give the soup a more tropical taste, but it works well.
Butter – Everything tastes better with a slab of butter!
Old Bay Seasoning – Old Bay and crab are two peas in a pod. It’s the perfect amount of spice to enhance the soup without distracting from the richness.
Mustard – Dried mustard adds a little zip that makes the flavor of the soup pop. However, this is an optional step. The Old Bay has plenty of seasoning to go around!
Celery Seed – Celery seed is optional, too. Add it for bitterness or leave it out.
Whipping Cream – The point of this soup is for it to be super creamy. So along with half-n-half, add some whipping cream to make it ultra-rich.
Sherry Vinegar – This soup needs an acidic component, and sherry is a top choice. It cuts through all the cream while enhancing the flavor at the same time. If you don’t have any sherry, red wine vinegar works well, too. You could use balsamic, but it’s much sweeter than the other two kinds of vinegars.
Tips & Tricks
Like all good soups, the more you make it, the better it gets! So here are the top tips and tricks for preparing this scrumptious soup.
Add some veggies. Some people want a little more oomph to go with this soup. So try adding in some veggies like potatoes or corn.
Add aromatics. Sauteed alliums like garlic and onions add an aromatic layer that pairs well with the soup.
Salt to taste. One of the worst things you can do is over-salt the soup. The fish is supposed to taste like the sea, not like it’s still swimming in it! That’s why it’s best to add a little salt at a time until it’s just right.
Season to taste. Just like salt, it’s easy to under or over-spice soups. The best way to avoid this is to slurp on a spoonful throughout the process so it’s seasoned just right. But be careful though, it’s hot!
Don’t add flour directly to the soup. Blend the flour with a small amount of butter and cream. You can also combine it with a small amount of broth, and then add it to the soup. This will prevent flour lumps that won’t dissolve.
Top it with bacon. A sprinkle of bacon bits will add a nice crunch and balanced salty flavor.
Make it spicy. Add some heat if you like your food with a fiery kick. Cayenne pepper, New Mexico chili pepper, or even hot sauce will do the trick.
Add broth. If the soup is too creamy for your liking, leave out the whipping cream. Replace it with equal amounts of vegetable or fish broth.
Squeeze in lemon. I’m a big fan of citrus on my seafood. If you are too, you can add a twist of lemon as a garnish.
How to Store Crab Soup
Here’s how to properly store the soup so you can enjoy it at a later time.
Storing. You can store soup leftovers in the fridge for up to 3 days. Use an air-tight container to maximize freshness and reduce spills.
Also, be sure to let the soup cool down to room temperature before plopping it in.
Freezing. Freezing will cause the texture of the soup to change, so I don’t recommend it. However, that doesn’t mean you can’t freeze it! Similar to refrigerating, let the soup cool, then transfer it to an air-tight container.
It’s best to consume the soup within 3 months. The longer you store it, the more the quality will degrade.
Reheating. The microwave can create unwanted hotspots. So it’s best to reheat this soup on the stove. Use low to medium-low heat and stir it frequently to avoid burning.
Cream of Crab Soup
6
servings15
minutes30
minutes543
kcalTry this cream of crab soup recipe to warm your soul! Loaded with crab, butter, half and half, and Old Bay, it’s a true masterpiece!
Ingredients
2 tablespoons all-purpose flour
1 package (1.25 ounces) dried hollandaise sauce mix
4 cups half-n-half (divided)
2 tablespoons butter
1 1/2 tablespoons Old Bay seasoning
1/4 celery seed (optional)
1/4 mustard powder (optional)
1 cup whipping cream
1 tablespoon sherry vinegar
1 pound fresh jumbo lump crab
Lemon juice to garnish (optional)
Salt and pepper to taste
Instructions
- Combine the flour and hollandaise sauce in a small bowl. Set it aside.
- Melt the butter in a saucepan, then pour in 2 cups of half-in-half.
- Slowly stir in the dry mixture of flour and hollandaise sauce until it’s combined.
- Stir in the rest of the half-n-half, Old Bay, and whipping cream. If you’re using celery seed and mustard powder, add that, too.
- Simmer it for about 10 minutes.
- Stir in the crab and sherry.
- Season it with salt and pepper to taste. Add lemon juice if you’re using it.
- Serve it and enjoy!
