Crab Soup
We spent last weekend at the Eastern shore with family celebrating my parents’ 50th wedding anniversary. Naturally, we ate A LOT of Maryland Blue Crabs, which are in season late spring to early fall. This recipe is inspired by a crab soup I had during our stay. Rich, creamy, and seasoned with Old Bay, it makes a nice light meal with a salad or a special first course for company. The sherry at the end is optional, but I love the depth of flavor it adds, and also how it cuts through the richness of the cream. This is an admittedly decadent soup: please don’t be tempted to substitute the half & half with milk. It doesn’t work unless you add more butter and flour, which of course defeats the whole purpose of making it lighter. I promise it’s worth it!
For the crabmeat, try to buy fresh if possible. Fresh crabmeat is sold in plastic containers (I get mine at the fish market or Whole Foods) while pasteurized crabmeat is sold in cans. 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 a bunch of recipes, such as Maryland crab cakes, salmon cakes, Old Bay shrimp salad, Chesapeake corn with tomatoes and basil, and peel n’ eat shrimp.
To begin, melt the butter in a medium saucepan over medium-low heat, then add the flour.
Whisk for about 1 minute, until well blended.
Whisking constantly, gradually add the half & half.
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).
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.
Crab Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups half & half
- 1 tablespoon Old Bay seasoning, plus more for serving (see note)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons dry sherry
- 1/2 pound lump crabmeat, picked over to remove any shells
- Finely chopped chives, for garnish
- Lemon wedges, for serving (optional; see note)
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. 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). 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.
- Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Note: Lemon is really only necessary if not using the sherry.
Nutrition Information
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- 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.
Reviews & Comments
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Hi! Making this today…I’m not using sherry so do I add lemon juice at that step in the recipe instead or just in individual bowls before eating? Thank you!
Hi Julie, It’s up to you — I’d taste it and add it only if you think it’s needed.
Eating it now. I added it to my bowl. Man it’s good and I don’t like crab soup.
HI Jenn, is that correct in the above recipe – simmer for 30 seconds? or should it be 30min? Also, does the fresh crabmeat make a big difference? vs the pasteurized version? Btw – I am ordering your cookbook for all of my friends this Christmas! Thank you for sharing all of these amazing recipes!
maureen
Hi Maureen, Yes, 30 seconds is correct. It thickens up very quickly! I do always prefer fresh crabmeat if available. That said, I once made this with high-quality pasteurized crab and my husband didn’t the notice the difference. 😉
I can’t wait to try this tonight with friends! All of your recipes turn out amazing!! Can I substitute cooking sherry or do you think the dry sherry is much better?
I would definitely recommend dry sherry over cooking sherry (I’m not a big fan of cooking wines). Hope you enjoy if you try the soup!
Hi Jenn,
This rich and decadent sounding soup sounds amazing! I do wish to try it gluten and dairy free. Being so dairy allergic I rarely get to enjoy these creamy Fall soups. I have had a lot of luck making substitutions like (Earth Balance and King Arthur Gluten Free Flour) with your other recipes because I think your techniques for cooking are so classic and straightforward. Do you have any non dairy suggestions for the half and half?
It’s great that you have found alternatives to the foods that cause you problems! I believe that some stores carry non-dairy equivalents of half and half, and that would work here. Hope you enjoy. 🙂
This looks delicious!
There was a “see note” entry for the lump crab…… What was it?
Thank you Jenn for your MANY great recipes!!!! My family and friends LOVE them!
Thanks for catching that, Barb! For the crabmeat, try to buy fresh if possible. Fresh crabmeat is sold in plastic containers (I get mine at the fish market or Whole Foods) while pasteurized crabmeat is sold in cans.
Hi Jenn, I am married to a Maryland guy. We both love crab and since we live in California I mostly use Dungeness. My Maryland guy likes it. We really don’t get fresh blue crab here. A brand called Pontrachain blue crab was ranked recently as the best tasting pasteurized blue crab. I buy it at Whole Foods. Normally I
don’t like pasteurized crab, but I like this. It is in plastic, not a can and comes in jumbo lump, medium lump and small claw. Just thought I would pass this on to you. I use the medium lump to make a stuffing for 21 count shrimp, based on a recipe I loved at the now closed
Bish Thompsons. Looking forward to trying your crab soup! Bonnie Wolin Laguna Beach CA
Good to know, Bonnie – thank you!
Hi Jenn!
Thank you so much for posting this recipe. I was wondering where you purchase your crabmeat?
Hi Megan, I usually get it at Whole Foods. I believe the brand is Epicure and it’s the fresh one in the plastic container, not the pasteurized one in a can.