Creamy Crab Soup
I was at the grocery store and saw lump crabmeat and thought I'd like to make some crab soup, so I bought it. I searched for a recipe, but really didn't see one that really stood out for me. So this is kind of a mashup of several recipes I looked at. Its nice and chunky, and you get plenty of everything in every spoonful. Never will you get a spoon of cream alone, or a spoonful without crab for that matter. It makes a huge amount, so would be best if you halved it, or made it for a party. I also love butter so I used a ton. My wife told me not to tell her how much I used - hopefully she doesn't read this. I also love Onions and Garlic - So you could tweak the amounts of those as well if you think it's too much. My wife loved it, but mentioned she would have liked it to be a bit thicker, like a Bisque, so I guess I could have used less Chicken Stock, but I enjoyed it, and will definitely be saving this recipe. My kids also both loved it. They do however love crab meat, so they may be a little bias.
I was at the grocery store and saw lump crabmeat and thought I'd like to make some crab soup, so I bought it. I searched for a recipe, but really didn't see one that really stood out for me. So this is kind of a mashup of several recipes I looked at. Its nice and chunky, and you get plenty of everything in every spoonful. Never will you get a spoon of cream alone, or a spoonful without crab for that matter. It makes a huge amount, so would be best if you halved it, or made it for a party. I also love butter so I used a ton. My wife told me not to tell her how much I used - hopefully she doesn't read this. I also love Onions and Garlic - So you could tweak the amounts of those as well if you think it's too much. My wife loved it, but mentioned she would have liked it to be a bit thicker, like a Bisque, so I guess I could have used less Chicken Stock, but I enjoyed it, and will definitely be saving this recipe. My kids also both loved it. They do however love crab meat, so they may be a little bias.
- Carbohydrate 76.9688724757491 g
- Cholesterol 44.4303147983682 mg
- Fat 12.3523193489783 g
- Fiber 13.9490006457813 g
- Protein 13.5910740116971 g
- Saturated Fat 7.52622146024377 g
- Serving Size 1 1 Serving (864g)
- Sodium 288.929334197627 mg
- Sugar 63.0198718299678 g
- Trans Fat 1.01404421982128 g
- Calories 450 calories
Step-by-step
- Saute onions, carrots, celery and 2 cloves garlic in 4 tablespoons of butter.
- As they are finishing, mix flour and 8tbs butter in pot, and whisk until brown.
- Slowly whisk in chicken broth to prevent clumping.
- Add sauteed veggies, along with final clove of garlic.
- Toss in a couple bay leaves.
- Whisk.
- Cover and simmer 30 mins, stirring occasionally.
- Add lemon juice, Worcestershire, Old Bay, heavy cream, and crab meat
- I whisked to shred the crab meat so it gets more evenly distributed.
- If you prefer it in clumps, don't whisk.
- Re-Cover and simmer 15 mins
- Garnish with chives or old bay
- I used Old Bay, because I love Old Bay, but I think chives or green onions would make a nice garnish too.
Swapping chicken stock for a rich fish fumet radically alters the profile of this soup, shifting it from a poultry-forward base to a briny ocean foundation. Building the foundation requires patience. Raw flour tastes pasty, so cook the butter and flour paste until it smells faintly of toasted nuts before introducing any liquid. Whisking cold chicken broth into that hot roux bit by bit prevents lumpy starches from forming. Mincing the onions, carrots, and celery into uniform dice ensures they soften evenly during the initial thirty-minute simmer without turning to mush. Dairy curdles easily under harsh, direct heat. Stir the heavy cream in near the end of the cooking process alongside the lemon juice and Worcestershire sauce, keeping the pot at a gentle simmer rather than a rolling boil. Crabmeat is delicate. Whisking it aggressively shreds the meat throughout the base, while folding it in gently preserves distinct, tender lumps in every spoonful. For those requiring dietary adjustments, substitute the dairy cream with unsweetened full-fat coconut milk and use a gluten-free all-purpose flour blend for the thickening roux, though expect a slightly altered viscosity.
