Cream of Crab Soup Recipe
This Cream of Crab Soup is bursting with lump crabmeat and full of Maryland flavor thanks to Old Bay Seasoning.
Servings: 4
Calories: 622kcal
Ingredients
- 1 pound lump crabmeat
- 2 large shallots
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup clam juice
- 1 cup 2% milk
- 2 cups heavy cream
- 3-4 teaspoons Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice optional
- Chopped parsley to garnish
Instructions
- Prep crabmeat by rinsing in a fine-mesh sieve, then gently squeezing small handfuls of crab to remove water and feel for any shells in the meat. Remove any shells, and put the crabmeat into a small bowl, reserving about ¼ cup to use as a garnish.
- Peel shallots, and chop finely.
- Melt butter in a large nonstick saucepan over medium-low heat.
- Sauté chopped shallots until translucent, about 2-3 minutes.
- Whisk in flour until combined.
- Slowly whisk in clam juice, milk, and cream. Turn heat up to medium, and cook until bubbles begin to appear around the edges, about 5-7 minutes.
- Stir in 3 teaspoons Old Bay seasoning, garlic powder, dry mustard, and pepper. Taste and add salt if necessary (some clam juice is saltier than others).
- Simmer for another 2 minutes, until soup is beginning to thicken, then stir in crabmeat.
- Cook for 8 more minutes, keeping soup at a low simmer. (Turn down the heat as necessary.)
- Taste, and add another teaspoon of Old Bay if you like it spicy. Stir in sherry.
- If you like a soup that is a little more tangy, add 1 or 2 tablespoons of lemon juice.
- Garnish with parsley and reserved crabmeat, then sprinkle with more Old Bay.
Notes
Storage Tips:
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, or reheat on 80% power in the microwave, stirring occasionally. Freezing is not recommended. Expert Tips:
This soup benefits from a careful watch on it as you cook. You may need to adjust the heat several times. You don’t want to scorch the shallot/flour mixture, and you don’t want the soup to ever fully boil, so you need to keep an eye on it. If you prefer a thicker consistency for this creamy soup, make a paste of cornstarch by combining 1 tablespoon cornstarch with 1 tablespoon water, and add that to the soup as it is simmering. Note that if you have leftovers, the soup will thicken up after it cools. Use a rubber whisk so as not to damage your saucepan when you are whisking in the flour, then the liquids.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, or reheat on 80% power in the microwave, stirring occasionally. Freezing is not recommended. Expert Tips:
This soup benefits from a careful watch on it as you cook. You may need to adjust the heat several times. You don’t want to scorch the shallot/flour mixture, and you don’t want the soup to ever fully boil, so you need to keep an eye on it. If you prefer a thicker consistency for this creamy soup, make a paste of cornstarch by combining 1 tablespoon cornstarch with 1 tablespoon water, and add that to the soup as it is simmering. Note that if you have leftovers, the soup will thicken up after it cools. Use a rubber whisk so as not to damage your saucepan when you are whisking in the flour, then the liquids.
Nutrition
Calories: 622kcal | Carbohydrates: 15g | Protein: 27g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 266mg | Sodium: 1618mg | Fiber: 1g | Sugar: 9g
