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Cream of Crab Soup Recipe
Cream of Crab Soup Recipe photo by Taste of Home

Cream of Crab Soup Recipe

Read Reviews (6)
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One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

Ingredients

  • 1/2 cup butter
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 to 2 tablespoons seafood seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 4 cups milk
  • 1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons minced fresh parsley
  • Additional milk and parsley, optional

Nutritional Facts

1 serving (1 cup) equals 262 calories, 17 g fat (10 g saturated fat), 104 mg cholesterol, 878 mg sodium, 12 g carbohydrate, trace fiber, 16 g protein.

Directions

  1. Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
  2. Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.
Originally published as Cream of Crab Soup in Country December/January 1997, p49

Nutritional Facts

1 serving (1 cup) equals 262 calories, 17 g fat (10 g saturated fat), 104 mg cholesterol, 878 mg sodium, 12 g carbohydrate, trace fiber, 16 g protein.

Reviews for Cream of Crab Soup(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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MY REVIEW
Reviewed May. 7, 2013

AMAZING!! It was my first attempt trying crab soup and it turned out great. I added about 1/4 cup of Sherry at the end and it was perfection!

MY REVIEW
Reviewed Oct. 31, 2012

My man has mentioned he would love oysters in this soup, sounds great!

MY REVIEW
Reviewed Sep. 8, 2012

Great tasting and easy to make.

MY REVIEW
Reviewed Dec. 12, 2010

This soup has a very good flavor. I used 6 ounce foil packets of crab instead of canned crab.

MY REVIEW
Reviewed Mar. 27, 2009

I LOVE THIS!!!

I used Old Bay for the seaoning!!!

~ Susan

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