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Crab and Asparagus Soup

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    6 servings


  • 1-1/4 cups chopped sweet onion
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1-1/2 teaspoons chicken bouillon granules
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4-inch pieces
  • 2 cups half-and-half cream
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • Optional toppings: chopped fresh parsley and cracked pepper


  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
  • Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Test Kitchen tips
  • In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.
  • When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.
  • Nutrition Facts
    3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

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    Average Rating:
    • Kathy
      May 22, 2020

      Update from previous review- I made this again but instead of potatoes I used corn- half frozen kernels and half canned creamed corn. My family thought it was even better.

    • Jeanne
      Mar 27, 2020

      Parsley is mentioned in the ingredients just once, as an unspecified amount to be used as an optional topping. However, the next to last sentence, BEFORE adding toppings, says to stir in the crab, cream AND PARSLEY. How much is to be added at this point? Thanks.

    • steve
      Mar 27, 2020

      Made the soup as written. Very good and will make again. I don't see how anyone could give a rating if they have not tried the recipe. Should not post their review if not made.

    • Eddie
      Feb 9, 2020

      I have not yet made this recipe, but just from reading the list of ingredients I know is going to be good. Now the only thing that I'm in doubt is the amount of liquid used to make this soup. 1 cup of water and two cups of half-and -half, I don't think is enough since you're adding potatoes before you add the cream. How does this add up to six servings? I think the recipe needs to be revised.

    • Judy
      Nov 15, 2019

      I made as per recipe w/o alteration or substitutions, but I doubled it (bc I had two containers of jumbo lump crab.) Excellent!! I paired w/ a German Riesling and crusty honey sunflower bread for dunking. Everyone raved! Will definitely make again!

    • gaylene2
      Jun 25, 2019

      I had asparagus and red potatoes I wanted to use up so I checked Taste of Home and found this soup. But I don't really care for seafood and I also had chicken I wanted to eat. So I added the chicken and changed the seafood seasoning to regular seasoning salt. Instead of half-and-half, I used heavy cream and sprinkled in onion and garlic salt to taste. Nobody missed the crab and the soup was a success!

    • delowenstein
      May 3, 2019

      4/25/2019 I made this soup for the first time. I'd used the ingredients I had available: regular YELLOW onion, chicken stock instead of bouillon and water, but I'd increased the amount of liquid to about 2-3 cups in small increments. I used 2 russet potatoes, cubed, and increased the amount of asparagus: to 1 lb. and the lump crabmeat to 1 lb. can. This soup is definitely a keeper recipe! Thank you for sharing!

    • texasczech
      Apr 29, 2019

      I served this soup at Easter dinner. I prepared it the night before, so all I had to do was heat and serve. Will definitely be making this again.

    • cast_iron_king
      Apr 17, 2019

      This is great, hearty soup that comes together in about an hour, so it's perfect for a hectic week night. Instead of canned crab, I used frozen, and I substituted the water and bouillon with my own homemade seafood stock, which really gave it a robust chowder flavor. Otherwise, I followed the recipe as written. It was fantastic! Perfect for a chilly, rainy evening relaxing at home or for a hearty filling dinner when you're on the go. Crab and asparagus are a great flavor combo!

    • Rellierae
      Apr 9, 2019

      I used fake lobster the first time. Plan to use the crab next time. I left out the salt because I thought the bouillon would make it too salty. Not true thanks to the potatoes. I added at the end.