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

Creamy Crab Soup Recipe

Read Reviews (2)
5 2
Publisher Photo
A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.—Marilyn Shaw, Middletown, Delaware
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 14 servings

Ingredients

  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 3 pints half-and-half cream
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1-1/2 cups frozen corn, thawed
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon pepper

Nutritional Facts

1 cup equals 243 calories, 15 g fat (9 g saturated fat), 81 mg cholesterol, 618 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil). Yield: 14 servings (3-1/2 quarts).
Originally published as Cream of Crab Soup in Country Woman Christmas Annual 2008, p51

Nutritional Facts

1 cup equals 243 calories, 15 g fat (9 g saturated fat), 81 mg cholesterol, 618 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Creamy Crab Soup(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 28, 2013

This is a great crab soup!!! I did not use the imitation crab. (I'm a Marylander, and this is against all we believe in when it comes to crab meat.) Anyway, very easy recipe. I will definitely keep this one!!

MY REVIEW
Reviewed Oct. 21, 2011

I made this soup and loved it! My husband could not stop raving over it. I used cream of clery soup instead of cream of asparagus. I added one small can of Green Giant niblets corn in the last few minutes of cooking; since we are not crazy about corn in soups. Any amount of can corn works just as well as frozen and does not need thawing. This makes a large pot and we ate it for two days. I also shared with a friend. She and her husband loved it and she asked for the recipe to make it for family and friends who come from out of town. I have a great recipe for crab soup that a friend shared a few years ago, but this one is much better and not nearly as much work to make. Yes it is definitely a keeper and will be used many times over in the future.

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