Cream of Crab Soup Recipe

5 10 8
Cream of Crab Soup Recipe
Cream of Crab Soup Recipe photo by Taste of Home
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Cream of Crab Soup Recipe

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5 10 8
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup butter
  • 1/2 cup 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

Directions

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).
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 cup: 262 calories, 17g fat (10g saturated fat), 104mg cholesterol, 878mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 16g protein.

  • 1/2 cup butter
  • 1/2 cup 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
  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

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Reviews forCream of Crab Soup

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Cis User ID: 8984582 271501
Reviewed Aug. 8, 2017

"What exactly is seafood seasoning?"

MY REVIEW
formyponies User ID: 8879809 249519
Reviewed Jun. 17, 2016

"This soup is AMAZING. I created an account just so I could review it. I substituted seasoned flour for half the flour and deleted the salt. I can't wait for my husband to try it! Happy early Father's Day to him!"

MY REVIEW
Margodenson User ID: 8207314 218977
Reviewed Jan. 27, 2015

"This was my first time making this soup. It was "SMACK YOUR MOMMA "good! I added a couple of things to make it my own, but awesome receipe."

MY REVIEW
Libby T User ID: 5554146 14781
Reviewed Jun. 15, 2014

"STOP, HOLD THE PRESS . . . oh my goodness, this soup was the BEST. I plan on serving it at a dinner party. My 95 year old father-in-law thought it was wonderfult. My husband said "This soup is wicked!" (That means extremely good) . Praises to the person who shared with recipe. Thank you."

MY REVIEW
thorpydorpy User ID: 7254775 14490
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
ChesapeakeGem User ID: 4963759 31952
Reviewed Oct. 31, 2012

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

MY REVIEW
MrsArica User ID: 6338878 11680
Reviewed Sep. 8, 2012

"Great tasting and easy to make."

MY REVIEW
Karen K Loos User ID: 1922742 201602
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
SusanMarie1956 User ID: 2906299 38557
Reviewed Mar. 27, 2009

"I LOVE THIS!!!

I used Old Bay for the seaoning!!!
~ Susan"

MY REVIEW
poop4honey User ID: 936797 15637
Reviewed Feb. 10, 2009

"i love you mommie"

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