Cream of Crab Soup Recipe | Rich, Silky, Classic Seafood Soup
1. Introduction
Cream of Crab Soup is one of those dishes that feels like pure comfort in a bowl. It’s luxurious without being fussy, rich without being overwhelming, and it highlights the natural sweetness of crab in a way few recipes can match. Whether you’ve tasted it along the Mid-Atlantic coast or you’re discovering it for the first time, this is a soup that instantly warms the senses.
This recipe gives you the classic version: silky cream base, tender crab meat, and the unmistakable depth of Old Bay. No shortcuts, no unnecessary steps—just a reliable, restaurant-quality method that works every time.
In this guide, you’ll learn how to get the perfect texture, how to avoid curdling, and how to make your soup taste like it simmered in a seaside kitchen.
2. Ingredients Breakdown
Crab Meat
Use lump or jumbo lump for the best flavor and texture. Claw meat works but will give a slightly stronger flavor.
Butter
Forms the base of the roux and adds richness.
Flour
Thickens the soup. All-purpose flour works best.
Heavy Cream
Gives the soup body and a velvety mouthfeel. Half-and-half is a lighter alternative.
Milk or Seafood Stock
Milk keeps it mild, stock adds depth. You can also use a mix of both.
Old Bay Seasoning
The signature spice blend essential to Maryland-style crab soup.
Onion (finely minced)
Adds aromatic sweetness. Keep it finely chopped so it blends smoothly.
White Pepper
More subtle than black pepper and keeps the soup visually clean.
Sherry (optional but traditional)
Adds classic coastal flavor and elegance.
Fresh Parsley or Chives
For finishing and color.
Substitutions
- To lighten the soup, use half cream + half whole milk.
- Gluten-free: use a cornstarch slurry instead of flour.
- Dairy-free: use coconut milk and a GF thickener, but flavor will change.
3. Step-by-Step Instructions
1. Make the Roux
Melt the butter in a heavy pot over medium heat. Sprinkle in the flour and whisk until smooth. Cook for 2–3 minutes to remove the raw flour taste without browning it.
2. Add Aromatics
Stir in the finely minced onion and let it soften in the roux for about 2 minutes. This helps infuse subtle sweetness into the base.
3. Add Liquids Slowly
Pour in the milk or stock gradually, whisking constantly to avoid lumps. Once smooth, add the heavy cream. Bring the mixture to a gentle simmer, not a boil, to prevent curdling.
4. Season the Base
Stir in Old Bay, white pepper, and a pinch of salt. Taste the broth—it should be creamy and lightly seasoned before adding the crab.
5. Add Crab
Fold in the crab meat gently so the lumps stay intact. Reduce heat to low and let the soup warm through for 5–7 minutes.
6. Add Sherry (Optional)
Stir in a splash of sherry at the end. It brightens the soup and gives that classic Eastern Shore flavor.
7. Garnish and Serve
Ladle into bowls and top with extra crab, a dusting of Old Bay, and fresh parsley or chives.
4. Tips and Variations
Use Lump Crab for Best Results
Jumbo lump gives the most elegant presentation.
Keep Heat Low
This prevents curdling and keeps the soup silky.
Add Corn for Sweetness
A handful of sweet corn kernels adds texture.
Spicy Version
Add cayenne or extra Old Bay.
Smoky Version
A tiny pinch of smoked paprika adds depth.
Herb Options
Chives, parsley, or tarragon work beautifully.
Gluten-Free Version
Use a cornstarch slurry as your thickener.
5. Serving Suggestions
Ideal Accompaniments
- Crusty bread
- Oyster crackers
- Garlic toast
- Side green salad
- Caesar salad
Garnish Ideas
- Fresh parsley
- Chives
- Cracked white pepper
- Extra crab on top
Drink Pairings
- Chardonnay
- Sauvignon Blanc
- Champagne
- Light beer
- Iced tea for a casual meal
Theme Night Idea
Serve the soup alongside crab cakes, shrimp cocktail, or oysters for a full coastal dinner.
6. Storage and Reheating Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Cream soups may separate, so freezing isn’t ideal. If you must freeze it, reheat slowly and whisk well.
Reheating
- Stove: Heat on low, stirring frequently.
- Microwave: Use 50 percent power and heat in intervals, stirring between each.
Avoid boiling to keep the texture smooth.
7. Recipe Notes
- Can be prepped ahead of time; reheat gently before serving.
- Best with lump crab, not imitation crab.
- Use a heavy-bottomed pot to avoid scorching.
- Freshly ground white pepper keeps flavor clean.
- If using sherry, add at the end for best taste.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 32g |
| Saturated Fat | 18g |
| Carbohydrates | 14g |
| Sugar | 7g |
| Fiber | 0g |
| Protein | 20g |
| Sodium | 720mg |
| Cholesterol | 130mg |
| Calcium | 150mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: American Coastal
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- Lump crab meat
- Butter
- Flour
- Heavy cream
- Milk or seafood stock
- Old Bay seasoning
- Minced onion
- White pepper
- Sherry (optional)
- Parsley or chives
Instructions
- Make roux with butter and flour.
- Add onion; cook until softened.
- Slowly whisk in milk and cream.
- Season with Old Bay and white pepper.
- Add crab and warm through.
- Stir in sherry if using.
- Serve with garnish.
Notes
Use lump crab for best texture and flavor.
Nutrition
See table above.
Diet Tags
- Pescatarian
- Gluten-free adaptable
- Low carb
- High protein
Health Benefits
- High in lean protein
- Contains omega-3 fatty acids
- Calcium from dairy
- Rich, satisfying meal that keeps you full
FAQs
1. Can I freeze Cream of Crab Soup?
It’s not ideal due to the dairy, but it can be frozen if reheated gently.
2. Can I use imitation crab?
You can, but it will not taste authentic.
3. What stock works best?
Seafood stock gives the deepest flavor.
4. Is sherry required?
No, but it adds classic restaurant-style depth.
5. Can this be made lighter?
Use half-and-half instead of full heavy cream.
11. Final Thoughts
Cream of Crab Soup is the kind of recipe that turns a simple night into something a little special. Its velvety texture and sweet crab flavor make it satisfying, nostalgic, and universally loved. Whether you’re planning a coastal dinner or simply craving a cozy bowl of comfort, this recipe delivers every time.
Try it for your next seafood night and let me know how it turns out for you.