Cream of Crab Soup
User Reviews
5
Cream of Crab Soup
Description
This Cream of Crab Soup recipe builds depth by first cooking onions in butter, then creating a roux with flour and seasonings including Old Bay. After slowly adding half and half, the mixture simmers until it thickens, creating a velvety base. Heavy cream and dry sherry contribute richness and distinctive flavor, while large pieces of picked-over jumbo lump crab meat add texture and fresh seafood taste.
The texture is creamy and luscious, with chunks of crab providing delicate bites amidst the smooth soup. The seasoning imparts a balanced warmth with subtle heat and marine notes.
The soup can be served as a starter or main course, offering a hearty and indulgent option. It pairs well with crusty bread or a light salad. Preparation tips include using fresh crab meat and cautious seasoning adjustments. The recipe author notes storage instructions: refrigerate leftovers for up to three days, reheat gently, and that freezing is possible though textural changes may occur.
Substitution options include mixing milk and cream instead of half and half and alternative wines for sherry, though the classic flavor is best achieved with dry sherry. Stir gently when adding crab to preserve lumps and avoid shredding.
Ingredients
- 4 Tablespoons butter unsalted
- 1 yellow onion finely chopped (about 1 cup, medium
- 3 Tablespoons all-purpose flour
- 1 Tablespoon Old Bay seasoning plus additional for garnish, if desired
- ¼ teaspoon table salt plus more to taste as needed
- ¼ teaspoon black pepper plus more to taste as needed, freshly cracked
- 4 cups half and half 1 quart
- 2 cups heavy cream 1 pint
- 2 Tablespoons dry sherry
- 1 lb crab meat picked over/shells removed, jumbo lump
Instructions
- Melt butter in a large pot over medium/low heat. Once melted, add onion and cook, stirring frequently, until softened.
- Add flour and whisk until absorbed by the butter. Add Old Bay, salt, and pepper and continue to cook, whisking or stirring well, another 90 seconds longer.
- Slowly whisk in half and half until all has been added. Bring to a simmer, stirring occasionally, until mixture is thickened (it should coat the back of a spoon).
- Slowly stir in heavy cream, then add sherry and crab meat. Stir gently (don’t break up the crab meat too much by stirring vigorously) until combined and reduce heat to low. Cook 5-10 minutes longer, stirring occasionally, taste-test for more spices then serve.
Notes
- You can substitute half and half with 2 cups milk plus 2 cups heavy cream for a different richness.
- Use fresh jumbo lump crab meat for best texture; backfin is acceptable but less delicate.
- Avoid imitation crab meat to maintain authentic flavor.
- Dry sherry is preferred; a dry white wine can substitute but may alter flavor slightly.
- Store leftover soup in an airtight container refrigerated up to 3 days; reheat gently on stove with frequent stirring.
- You may freeze the soup up to 4 months after cooling; thaw overnight before reheating on low heat, adding water if too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (recipe makes 12 cups)
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 148mg | 49% |
| Sodium | 638mg | 27% |
| Potassium | 364mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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