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Crab Soup

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Crab Soup

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This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.

Crab Soup

Filled with fresh lump crab meat and seasoned with Old Bay, a spice blend that comes from my home state of Maryland, this soup tastes like a day on the Eastern shore. In fact, the recipe was scribbled down on a piece of paper for me by the chef from the Hyatt Regency Chesapeake Bay, when we were there celebrating my parents’ 50th wedding anniversary. It is unapologetically rich and indulgent. Please don’t be tempted to substitute the half & half with milk. It won’t work unless you add more butter and flour, which would defeat the whole purpose of making it lighter. I promise, it’s 100% worth it!

What you’ll need to make Crab Soup

how to make crab soup

If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.

Old Bay seasoning is a spice blend that you can find at most supermarkets near the seafood department. If you’d like to make your own, I recommend this recipe. I love Old Bay and use it in many recipes, such as Maryland Crab Cakes, Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n’ Eat Shrimp.

How to make Crab Soup

how to make crab soup

To begin, melt the butter in a medium saucepan over medium-low heat, then add the flour.

how to make crab soup

Whisk for about 1 minute, until well blended.

how to make crab soup

Whisking constantly, gradually add the half & half.

how to make crab soup

Add the mustard, Old Bay, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle).

how to make crab soup

As soon as the soup starts to boil, reduce the heat to a simmer. Cook, uncovered, until thickened, about 30 seconds.

how to make crab soup

Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.

how to make crab soup

If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.

Crab Soup

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Crab Soup

This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.

Servings: 4
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups half & half
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Old Bay seasoning, plus more for serving (see note)
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons dry sherry
  • ½ pound lump crabmeat, picked over to remove any shells
  • Finely chopped chives, for garnish
  • Lemon wedges, for serving (optional; see note)

Instructions

  1. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
  2. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
  3. Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
  4. Note: Lemon is really only necessary if not using the sherry.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 475
  • Fat: 37 g
  • Saturated fat: 23 g
  • Carbohydrates: 17 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 18 g
  • Sodium: 580 mg
  • Cholesterol: 167 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I had never heard of Crab Soup before and was told by a friend, who is a Maryland native, to try making it. This is a wonderful recipe! It came out delicious! The only thing I’ll change is that next time I’ll use lactose-free half & half.

    • — Amy on February 2, 2024
    • Reply
  • Made this on a very cold day in MD and was wonderful. I don’t know how but I grabbed the wrong bottle and put in heavy cream and it turned out wonderful as well! Glad I didn’t screw it up!

    • — Tori on January 17, 2024
    • Reply

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