Creamy Crab Soup

Creamy Crab Soup
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.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 15 minutes
  • Served Person: 20
contains white meat tree nut free nut free contains gluten contains red meat contains fish contains dairy
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon old bay seasoning
  • 1 pound lump crab meat
  • 1 cup carrots minced
  • 2 cups onion minced
  • 2 cups celery minced
  • 8 tablespoons flour
  • 12 tablespoons butter
  • 2 (32 oz) boxes chicken stock
  • 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

My Delicious Creamy Crab Soup Adventure

The aroma of the ocean, the comforting warmth of a creamy soup, the delightful crunch of crab meat... all these coalesced into one unforgettable culinary experience. It all began innocently enough, at the local grocery store. A gleaming mound of lump crabmeat caught my eye, and an idea sparked. I'd make crab soup, a truly decadent and flavourful dish.

Now, I've always been a bit of an adventurous cook, and while I consulted several recipes online, I decided to take a less rigid approach. My version became a delicious medley of various recipes, perfectly balanced to my liking. What resulted was a soup unlike any other I'd tasted before, hearty, intensely flavorful, and utterly delightful. The texture was heavenly – perfectly chunky, with every spoonful promising a delightful surprise. No watery cream pockets here! You get a perfect blend of the creaminess, the gentle spiciness, and, of course, the sweet, succulent crab meat with every single bite. I’m not exaggerating when I say I never encountered a spoonful that didn’t have generous amounts of crabmeat. It's that good!

This recipe, however, produces a significant amount of soup. It’s easily enough to feed a crowd. I'd strongly recommend halving the recipe if you're cooking for just a few people or freezing the extra portions. Now, I'll let you in on a little secret – I love butter. A LOT. My wife, bless her heart, sweetly suggested that I don't broadcast how much butter went into this recipe. So let's just say… it’s generous. Perhaps excessively so!

But what really makes this soup sing is the generous amount of onions and garlic. I’m a big fan of bold flavors. It’s a truly heartwarming soup and it's perfect on a chilly evening, or even as a luxurious lunch. If you're not as obsessed with allium as I am, you can easily adjust the amounts to your liking. My wife, who is a discerning palate, absolutely loved it. Her only suggestion? A slightly thicker consistency, more like a bisque. I suppose I could have used less chicken stock, but honestly, I wasn’t complaining! And the kids? Oh, they devoured it. Then again, they have a considerable bias towards crab, so perhaps their opinion is not entirely objective. But the fact remains, it’s a winner in our household.

What I appreciate most about this recipe is its adaptability. Feel free to experiment with the herbs and spices. Chives would make a lovely garnish, in addition to my personal favorite, Old Bay seasoning. But the core of the recipe, the perfect blend of creaminess, the satisfying texture, and the unmistakable taste of fresh crab meat, remains true. And remember, this is not your everyday crab soup; this is a flavourful culinary experience designed to tantalize the tastebuds and leave you wanting more. So grab your apron, and get ready for a truly luxurious culinary adventure. I've developed this recipe in the course of my love of cooking and I’m very eager to share this wonderful recipe with you. I sincerely hope that you all enjoy this delectable creation as much as I and my family did.

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.
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