Cream of Crab Soup
Cream of Crab Soup is a comforting, decadent, and filling seafood soup that’s sure to warm you up this winter season. Jumbo lump crab meat may be the star of the show, but ingredients like Old Bay, lemon juice, and plenty of butter are what enhance the natural crab flavor even more and help make this soup truly mouthwatering.
Cream of Crab Soup
I think it’s safe to say that no matter where you live, it’s cold, or at least it’s about to be! I know that I’m chilly, and these days I’m turning to all of my trusty soup recipes to warm up. While that’s a pretty lengthy list, this cream of crab soup is definitely nearing the top of it! It’s got all of the things I love about a good soup recipe – it’s creamy, loaded with flavor, and has a solid amount of protein to actually keep me full.
I’m also a huge fan of seafood, and if you are too, you’re going to LOVE this soup just as much as I do. It’s not just the delicious jumbo lump crab meat that places this soup into the seafood category, but also the clam broth! You can also use fish stock is that’s easier, as both options are perfect. And of course, I don’t think any seafood recipe would really ever be complete without a healthy dash of Old Bay Seasoning to keep things flavorful.
While you can definitely serve this soup as a side dish alongside a seafood entree like Grilled Lobster Tails or Crab Cake Sandwiches with Spicy Remoulade, it can also be a whole meal all on it’s own. Some nights, a bowl of creamy crab soup is just the comfort that your body and soul is craving. When the weather’s cold and the day is long, treat yourself to a creamy, flavorful, and filling soup like this one. You deserve it!
How to Make It
Heat the butter. In a stock pot, melt the butter over medium heat.
Soften the veggies. Add the chopped onions and celery cooking until softened, approximately 4-5 minutes.
Thicken it. Stir in the cornstarch and cook until golden brown, approximately 5 minutes. Stir frequently to prevent burning.
Make it flavorful! Add the Old Bay and slowly stir in the clam broth.
Boil, then simmer. Bring to a boil and then turn the heat to low.
Make it creamy. Whisk in the half and half and continue to cook until slightly thickened.
Toss in the final touches. Stir in the lemon zest, lemon juice, salt and pepper. Add the crab meat and stir to combine.
Enjoy! Serve the soup with reserved crab on top and sprinkled with chopped chives.
Do I have to use jumbo lump crab meat?
Okay, so here’s the deal. Jumbo lump crab meat isn’t exactly known for its affordability, and the price has gone up in a lot of regions due to recent shortages. With that being said, this soup is well worth the splurge if you can swing it! Jumbo lump crab meat holds up well and doesn’t turn into mush when heated in the soup. Plus, the flavor of it is incredible. However, in a pinch (no pun intended), claw meat will work just fine and save you a few bucks.
How long will cream of crab soup stay fresh?
In an airtight container, this homemade soup will stay fresh in the fridge for about 2-3 days. To reheat it, I recommend pouring it back into a pot and stirring it frequently over medium-high heat until it’s warmed all the way through. Sadly, I don’t recommend freezing this soup. The dairy in it might cause it to separate and it won’t hold up well in the freezer.
This winter, stay warm with my some of my favorite soup recipes!
Get the Recipe: Cream of Crab Soup
- 3 tablespoons butter
- 1 1/2 cups chopped sweet onion
- 1 celery stalk, chopped
- 2 tablespoons cornstarch
- 2 tablespoons Old Bay Seasoning
- 1 pint clam broth or fish stock
- 3 1/2 cups half and half
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pound jumbo lump crabmeat
- Chopped fresh chives, for garnish
- In a stock pot, melt the butter over medium heat.
- Add the onions and celery cooking until softened, approximately 4-5 minutes.
- Stir in the cornstarch and cook until golden brown, approximately 5 minutes. Stir frequently to prevent burning.
- Add the old bay and slowly stir in the clam broth.
- Bring to a boil and then turn the heat to low.
- Whisk in the half and half and continue to cook until slightly thickened.
- Stir in the lemon zest, lemon juice, salt and pepper.
- Add the crab meat and stir to combine.
- Serve the soup with reserved crab on top and sprinkled with chopped chives.