You don't need the patience to wait for soup to simmer all day when this cream of crab soup comes together in minutes. Grab your favorite soup crackers and dig in!
Cream of Crab Soup
Updated on Jul. 31, 2024
A cream of crab soup might seem like an intimidating soup to make compared with a simple tomato or chicken noodle, but surprisingly, it’s one of the simplest. Not only is this recipe for creamy crab soup easy to throw together (in less than an hour!), but it also uses simple ingredients that you likely already have on hand. No need to go to a fancy restaurant to enjoy this creamy seafood appetizer when you’ve already got everything you need!
Plus, the crabmeat in this soup can be either fresh or canned, depending on what you can easily get your hands on. Make sure to also grab your favorite soup crackers or a crusty bread to pair—you’re absolutely going to want something to dip in this creamy, delectable soup as soon as you have it in the bowl.
Ingredients for Cream of Crab Soup
- Butter: Butter is added for flavor and is also used to help create the thick base for this soup.
- All-purpose flour: Flour is whisked in with the butter to create the base that will help make this soup creamy.
- Seafood seasoning: Seafood seasoning pairs well with the crabmeat to really bring out the flavors of the soup so they aren’t drowned out by the butter and cream.
- Curry powder: Curry powder is also added to give this soup a little something special, a pop of flavor that’s unexpected yet delightful.
- Milk: Instead of a broth, milk is used as the soup’s base along with the butter and flour.
- Crabmeat: This recipe calls for either fresh crabmeat or cans of crabmeat, depending on what you can get your hands on. If you choose canned, be sure to drain the can, flake up the crab and remove the cartilage before adding it to the pot.
- Fresh parsley: Fresh parsley is mixed into the soup and also used as a garnish at the end. So buy the big bunch!
Directions
Step 1: Mix the base
Melt the butter in a 3-quart saucepan over medium-low heat. Once it’s melted, whisk in the flour, seafood seasoning, salt and curry powder. Cook until the mixture is thickened and bubbling. Gradually pour in the milk, stirring consistently. Let the base cook until it’s hot, but make sure it doesn’t boil!
Step 2: Add the crab
Add in the prepared crab (removing the cartilage if necessary) and parsley to the soup. Cook on low, stirring occasionally to make sure the crab is heated. If it’s too thick, add in more milk. Once the soup is thoroughly heated, transfer it to serving bowls and garnish with extra parsley.
Recipe Variations
- Add in sherry: The traditional way to make a creamy crab soup recipe is by adding in dry sherry, or a dry fortified wine of some kind, to really elevate all the flavors of the soup. If you have sherry, or even dry Madeira or Marsala wine, add in 1/2 cup to the soup after you add the milk. Be sure to let it simmer for at least 15 minutes before serving.
- Swap out the curry with nutmeg: Curry might not be everyone’s cup of tea, so if this is a flavor you’d rather skip, add a pinch of nutmeg instead to still give this soup a little something.
- Make it even creamier: Is the soup not as thick and creamy as you hoped? Drizzle in some half-in-half or heavy cream to get it to the consistency you really crave for a cream of crab soup.
How to Store Cream of Crab Soup
Cream of crab soup will last in the refrigerator for up to three days. Be sure to store it in an airtight, sealed container.
How do you reheat cream of crab soup?
A seafood soup such as this needs a gentle reheat so you don’t ruin that creamy texture. To reheat, top the bowl with a vented top, then heat in the microwave for two to four minutes, stirring every 30 seconds. If you don’t have a vented top, you can cover the bowl with plastic wrap and create a small hole at the top to create that vent.
Cream of Crab Soup Tips
Can I use imitation crabmeat?
While it’s convenient to grab imitation crabmeat, most would say that this particular type of protein would not work well in this recipe for cream of crab soup. Trust us, the splurge for the real crab will be worth it for the tasty flavor of this soup at the end!
Why is my cream of crab soup not thick?
While the flour roux in this recipe should help for making it thick, if it’s not at the consistency you crave, you can add in a cream (like half-in-half or heavy cream) to get it to a thicker consistency. A cornstarch slurry (1 tablespoon cornstarch, 2 tablespoons water) could also help, if you prefer to not add in cream.
What do you serve with cream of crab soup?
Soup crackers are usually the go-to for a cream of crab soup, especially when you order it at a seafood restaurant. But if you’re looking for something even more filling, you could bake a batch of these Southern-style biscuits or some homemade crusty bread.
Cream of Crab Soup
Prep Time
15 min
Cook Time
10 min
Yield
8 servings
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.
Nutrition Facts
1 cup: 262 calories, 17g fat (10g saturated fat), 104mg cholesterol, 878mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 16g protein.
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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.
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