cream of crab recipe

Written BySheba G Updated On
cream of crab recipe
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The Best cream of crab recipe

I have been making cream of crab soup for years, and it’s always a hit with my family. It’s a classic recipe that originated in the Chesapeake Bay region, where crab is plentiful and the seafood is fresh.

The dish is made with a rich and creamy broth, chunks of tender crab meat, and a hint of spice. When I serve it at family gatherings, everyone always asks for the recipe.

I love how easy it is to make – just sauté some onions and garlic, add in some flour to thicken the mixture, and then pour in chicken broth and milk to create a smooth and creamy sauce. The key to making this soup is to use high-quality ingredients, especially the crab meat.

I like to use jumbo lump crab meat, which has a nice texture and flavor. Once you have the ingredients, the rest is easy – just simmer the soup until the flavors are combined and the crab meat is heated through.

My kids love helping me make this soup because they get to crack open the crab shells and extract the meat. It’s a fun process that teaches them about cooking and where food comes from.

Cream of Crab Soup

Cream of Crab Soup

4.8 from 1038 votes

A rich and creamy soup featuring tender crab meat in a velvety broth. Perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs crab meat
1 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups heavy cream
1 cup chicken broth
1 tsp Old Bay seasoning
1 tsp salt
1/2 tsp black pepper
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1In a large saucepan, melt the butter over medium heat.
2Add the chopped onion, carrots, and celery.
3Sauté until the vegetables are softened, about 5 minutes.
4Add the minced garlic to the saucepan and cook for an additional 1 minute, until fragrant.
5Stir in the flour to create a roux, cooking for 2-3 minutes until the mixture turns a light brown color.
6Gradually pour in the milk and heavy cream, stirring continuously to prevent lumps from forming.
7Cook the mixture over medium heat until it thickens slightly, about 5 minutes.
8The sauce will coat the back of a spoon.
9Add the chicken broth, Old Bay seasoning, salt, and black pepper.
10Stir well to combine.
11Bring the mixture to a simmer, then reduce the heat to low.
12Let it cook for 10 minutes, stirring occasionally.
13Add the crab meat to the saucepan and stir gently to combine.
14Cook for an additional 5 minutes, until the crab meat is heated through.
15The soup will be bubbly and the crab meat will be opaque and flaky.
16Taste and adjust the seasoning if necessary.
17Stir in the chopped parsley just before serving.
18The parsley will add a pop of color and freshness to the dish.

🔧Equipment

Saucepan
Wooden spoon
Measuring cups and spoons
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 20g

📝Notes

Tips: You can use fresh or canned crab meat for this recipe. If using canned, make sure to drain it well before adding to the soup.

Watch Video Of How Cream of Crab Soup Works

This cream of crab recipe is one of my favorites because it’s so versatile – you can serve it at any occasion, whether it’s a family gathering or just a weeknight dinner.

The best part is that it reheats beautifully so you can make it ahead of time and store it in your fridge for up to three days before reheating when needed.

❓ Frequently Asked Questions About Cream of Crab Soup

1. What type of crab meat should I use?

You can use either jumbo lump or claw crab meat for this recipe, depending on what you prefer. Jumbo lump crab meat has a nice texture and flavor, while claw crab meat has a coarser texture but still plenty of flavor.

2. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time by preparing all the ingredients and then storing them in separate containers in the refrigerator overnight. When you’re ready to cook it, simply combine all the ingredients in a pot and simmer until heated through.

3. How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, you can add more chicken broth or milk as needed while it’s simmering. This will help thin out the mixture and keep it at a good consistency.

4. Can I substitute other types of seafood for the crab?

While this recipe calls for crab meat specifically, you can substitute other types of seafood if you prefer. For example, you could use shrimp or scallops instead – just adjust the cooking time accordingly.

5. How do I reheat leftover soup?

You can reheat leftover soup by warming it up in a pot on low heat or by microwaving it for 30 seconds at a time until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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