Indulgent Crab Soup Recipe: Your New Coastal Comfort Classic
Creamy Lump Crab Soup: Easy Coastal Comfort in Less Than an Hour. This creamy crab soup brings warm, coastal flavor to your table. You will taste bright lemon, sweet lump crab, and rich cream in each spoon. The recipe uses simple pantry items and cooks on the stove. It works for a weeknight dinner or a special weekend meal.
why make this recipe
Make this crab soup when you want rich flavor with little fuss. It cooks fast, fills the house with a great smell, and uses real lump crab meat for a fresh bite. The soup feels fancy but stays simple. Pair it with a crusty bread or a green salad for a full meal. For other easy mains, try this high-protein chicken salad or a simple fried rice like this crispy garlic chicken fried rice.
how to make Crab Soup
Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook and stir until the vegetables soften, about 5–7 minutes. Add the garlic and cook 30 seconds more. Sprinkle the flour over the veggies and stir for 1 minute to cook the raw flour taste out.
Slowly pour in the seafood stock or chicken broth while you stir. Bring the soup to a gentle simmer. Let it cook 8–10 minutes to thicken slightly. Stir in the half-and-half or cream, Old Bay, paprika, salt, and black pepper. Warm the soup but do not boil.
Gently fold in the lump crab meat and half the chopped parsley. Heat just until the crab warms through, 2–3 minutes. Taste and adjust salt and pepper. Serve the soup with lemon wedges and the remaining parsley for garnish.
Ingredients :
- 2 tablespoons Butter (Adds richness and flavor.)
- 1 tablespoon Olive Oil (Helps sauté vegetables.)
- 1 chopped Onion (Provides sweetness.)
- 2 stalks Celery (Contributes fresh flavor.)
- 1 medium Carrot (Adds natural sweetness.)
- 2 cloves Garlic (Infuses warm flavor.)
- 1 tablespoon Flour (Thickens the soup.)
- 4 cups Seafood Stock or Chicken Broth (Forms the savory base.)
- 1 cup Half-and-Half or Heavy Cream (Creates a rich texture.)
- 1 tablespoon Old Bay Seasoning (Enhances seafood flavor.)
- 1 teaspoon Paprika (Adds depth.)
- to taste Salt (Essential for seasoning.)
- to taste Black Pepper (Essential for seasoning.)
- 1 pound Lump Crab Meat (Provides sweetness and texture.)
- 2 tablespoons Fresh Parsley (Adds freshness.)
- 1 whole Lemon Wedges (Enhances flavor.)
Directions :
How to Make Crab Soup
- Melt butter with olive oil in a large pot over medium heat.
- Add onion, celery, and carrot. Cook until soft, 5–7 minutes.
- Stir in garlic and cook 30 seconds.
- Sprinkle flour and stir 1 minute.
- Slowly add stock while stirring. Bring to a simmer and cook 8–10 minutes.
- Stir in cream, Old Bay, paprika, salt, and pepper. Warm without boiling.
- Fold in lump crab and half the parsley. Heat 2–3 minutes.
- Serve with lemon wedges and the remaining parsley.
how to serve Crab Soup
Serve the soup hot in wide bowls. Squeeze a lemon wedge into each bowl for bright flavor. Offer crusty bread or a simple green salad on the side. A small side of buttered toast pairs well and keeps the meal light.
how to store Crab Soup
Cool the soup to room temperature within two hours of cooking. Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat so the cream does not break. Freeze only if you skip the cream; cool and freeze the base for up to 2 months, then add cream and crab after thawing.
tips to make Crab Soup
- Use fresh lump crab when you can for the best texture. If using canned crab, drain well.
- Do not boil after adding cream to keep the soup smooth.
- Taste and adjust Old Bay and lemon to balance the flavor.
- Keep the crab meat large for bites of real crab in each spoon.
- If you like a thicker soup, mix an extra teaspoon of flour with a little cold broth and add while simmering.
variation (if any)
- Make it a chowder: add diced potatoes with the stock and cook until tender.
- Make it lighter: use whole milk or more broth and less cream.
- Add shrimp or scallops for a mixed seafood soup.
FAQs
Q: Can I use imitation crab meat?
A: You can, but the flavor and texture will differ. Real lump crab gives a sweeter, firmer bite.
Q: Is it safe to use canned crab?
A: Yes. Use good-quality canned or fresh crab and check for shell pieces before adding.
Q: Can I make this dairy-free?
A: Yes. Use canned coconut milk or a dairy-free cream substitute, but expect a slight change in flavor.
Q: How do I keep the crab from getting tough?
A: Add crab at the end and heat just until warm. Overcooking will make it rubbery.
Q: Can I make this ahead for a party?
A: Make the base a day ahead and add crab and cream just before serving for best texture.
Creamy Lump Crab Soup
Ingredients
Soup Base
- 2 tablespoons Butter Adds richness and flavor.
- 1 tablespoon Olive Oil Helps sauté vegetables.
- 1 chopped Onion Provides sweetness.
- 2 stalks Celery Contributes fresh flavor.
- 1 medium Carrot Adds natural sweetness.
- 2 cloves Garlic Infuses warm flavor.
- 1 tablespoon Flour Thickens the soup.
- 4 cups Seafood Stock or Chicken Broth Forms the savory base.
- 1 cup Half-and-Half or Heavy Cream Creates a rich texture.
- 1 tablespoon Old Bay Seasoning Enhances seafood flavor.
- 1 teaspoon Paprika Adds depth.
- to taste Salt Essential for seasoning.
- to taste Black Pepper Essential for seasoning.
Main Ingredients
- 1 pound Lump Crab Meat Provides sweetness and texture.
- 2 tablespoons Fresh Parsley Adds freshness.
- 1 whole Lemon Wedges Enhances flavor.
Instructions
Preparation
- Melt butter with olive oil in a large pot over medium heat.
- Add onion, celery, and carrot. Cook until soft, 5–7 minutes.
- Stir in garlic and cook 30 seconds.
- Sprinkle flour and stir 1 minute.
- Slowly add stock while stirring. Bring to a simmer and cook 8–10 minutes.
- Stir in cream, Old Bay, paprika, salt, and pepper. Warm without boiling.
- Fold in lump crab and half the parsley. Heat 2–3 minutes.
- Serve with lemon wedges and the remaining parsley.