Cream of Crab Soup

Savor the Silky Delights of Cream of Crab Soup

Embark on a coastal comfort voyage with this Cream of Crab Soup, merging Maryland-style richness, Old Bay warmth, and sweet jumbo lump crab into a velvety, restaurant-worthy bowl at home.

Whether it’s a laid-back family dinner or a lively weekend gathering, this soothing classic brings seaside charm to your table with minimal fuss. For dunking, a rustic loaf is a smart companion—try this no-knead option for an effortless side: Easy Dutch Oven No-Knead Bread.

Ideal for a cozy evening or a celebratory menu, this recipe captures the essence of a Chesapeake favorite while staying weeknight-friendly. Ready to elevate soup night with deep flavor and silky texture? Let’s ladle into a straightforward, satisfying method.

Flavorful and Velvety: Your New Go-To Cream of Crab Soup

This Cream of Crab Soup layers gentle aromatics, a quick blonde roux, and balanced dairy so every spoonful tastes lush yet light. Moreover, careful seasoning with Old Bay and a whisper of dry sherry delivers that signature coastal finish without overpowering the crab.

Here’s how you can achieve an ultra-creamy mouthfeel, distinct crab pieces, and clean, briny sweetness—plus pro techniques to ensure every pot turns out elegant. Additionally, a crisp crust for dipping never hurts; consider this bakery-style loaf: Homemade Bakery French Bread.

Pro Tips for the Perfect Cream of Crab Soup:

1. Keep the Heat Gentle: Maintain a low simmer (about 180–190°F/82–88°C). Boiling can split dairy and toughen delicate crab.
2. Build a Blonde Roux: Cook flour in butter just until foamy and fragrant, not browned. Consequently, the soup thickens softly and stays pale and silky.
3. Season in Layers: Add Old Bay early so it blooms in fat, then adjust salt and pepper at the end. Finally, stir in sherry off the heat to keep aromas bright.
4. Protect the Crab: Fold in jumbo lump gently. Because it breaks easily, minimal stirring preserves luxurious chunks in every bowl.
5. Serve with a Sturdy Side: Rich soups love contrast. For a sweet-savory partner with tender crumb, try this Super Moist Cornbread Recipe.

Cream of Crab Soup Recipe:

• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Servings: 6
• Equipment: Large pot, whisk, ladle

With this Cream of Crab Soup, your kitchen becomes a cozy crab-shack retreat—perfect with warm slices of herb-kissed focaccia like this easy bake: Homemade Focaccia Bread.

Ingredients:

• 4 Tablespoons (56 g) unsalted butter
• 1 (140 g) medium yellow onion, finely chopped (about 1 cup)
• 3 Tablespoons (25 g) 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 freshly cracked black pepper, plus more to taste as needed
• 4 cups (946 ml) half and half (1 quart)
• 2 cups (473 ml) heavy cream (1 pint)
• 2 Tablespoons dry sherry
• 1 lb (453 g) jumbo lump crab meat, picked over/shells removed

Directions:

1. Sauté and Soften: Melt the butter in a large pot over medium-low heat. Add the onion and cook, stirring often, until translucent and tender, 5–7 minutes. Avoid browning for a delicate, sweet base.
2. Make a Blonde Roux: Sprinkle in the flour and whisk until the butter fully absorbs it and foams, 60–90 seconds. The mixture should smell toasty but remain pale.
3. Bloom the Spices: Whisk in Old Bay, salt, and black pepper. Stir another 60–90 seconds so the spices release their oils and fragrance into the fat.
4. Add Half and Half Slowly: While whisking constantly, stream in the half and half. Continue whisking until smooth. Bring just to a gentle simmer, stirring occasionally, until the soup lightly thickens and coats the back of a spoon.
5. Finish with Cream, Sherry, and Crab: Stir in the heavy cream, then the dry sherry. Reduce heat to low. Fold in the jumbo lump crab gently so the pieces stay intact. Do not boil.
6. Simmer, Taste, and Serve: Let the soup warm through for 5–10 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or a pinch of Old Bay. Ladle into warm bowls and garnish with a light dusting of Old Bay if desired. For another seafood bowl night, you might enjoy this zesty companion: Cajun Shrimp Soup Recipe.

Ready to Relish!

This dish offers a luxurious, briny-sweet experience and brings the joy of a classic seaside soup into the comfort of your home. Serve Cream of Crab Soup with crusty bread, a crisp salad, or a squeeze of lemon for brightness. Furthermore, if you’re planning a full seafood spread, consider pairing with a baked favorite like this creamy Crab Casserole Recipe. Because balance matters, finish with something citrusy or light for dessert to refresh the palate. Above all, savor each spoonful—silky, aromatic, and generously studded with luscious crab.

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