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Bowl of creamy crab soup topped with large chunks of crab meat, sprinkled with paprika and parsley. The rich, slightly spicy broth is served warm in a black-and-white bowl.

Crab Soup

This crab soup recipe, passed down through generations, brings rich flavors and tender crab in a perfectly balanced tomato broth. It’s a comforting family favorite that’s sure to impress.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American, Maryland
Keyword: Best crab soup recipe, Chicken crab soup, Crab soup near me, Crab soup recipe, Crab Soup, Knorr, Healthy crab soup, Simple crab soup recipe, Sweet Potato crab soup
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
Calories: 350kcal
Cost: $20

Equipment

  • 1 Heavy-bottomed pot or Dutch oven (For cooking the soup base)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Wooden spoon (For stirring)
  • 1 Fine mesh strainer (For straining the soup mixture)
  • 1 Can opener (For opening canned tomatoes)

Ingredients

For the Crab:

  • 1lb Fresh lump crabmeat Lump crabmeat - Fresh is best but backfin works too
  • ½lb Backfin crabmeat Backfin crabmeat - For texture and flavor balance
  • 2 Crab shells Crab shells - For flavoring broth

For the Base:

  • 1 Yellow onion Yellow onion - Chopped
  • 2stalks Celery - Celery with leaves Chopped
  • 2 Carrots Carrots - Chopped
  • 3cloves Garlic Garlic cloves - Minced
  • 2 Bay leaves - Bay leaves

For the Liquid:

  • 1can Whole canned tomatoes - Canned tomatoes
  • 4cups Seafood stock or chicken broth Seafood stock or chicken broth
  • 1cup Dry sherry Dry sherry - Optional but adds depth
  • 1cup Heavy cream Heavy cream

For Seasonings:

  • 1tbsp Old Bay seasoning Old Bay seasoning - For Maryland flavor
  • 1tsp Fresh thyme Fresh thyme - Chopped
  • ½tsp White pepper White pepper
  • 1tbsp Worcestershire sauce Worcestershire sauce
  • 1tsp Hot sauce Hot sauce - To taste

Instructions

  • Heat oil in the pot, cook onions, celery, and carrots until the onions turn translucent.
    Close-up of chopped celery, carrots, and onions being sautéed in a Dutch oven. A stream of olive oil is being poured in while a wooden spoon stirs the vegetables for the soup base.
  • Squish canned tomatoes, add them to the pot with seafood stock, bay leaves, thyme, and Old Bay seasoning.
    Tomato-based broth simmering in a stockpot with chunks of tomatoes, onions, and herbs. Whole bay leaves float on top, infusing flavor into the vibrant red soup base.
  • Bring the broth to a simmer, cook for 20 minutes, then taste and adjust the seasoning.
    Top-down view of a bubbling pot of vegetable soup with floating slices of tomato, green onions, cauliflower florets, carrots, and herbs in a golden broth, with visible oil bubbles on the surface.
  • Gently warm the crabmeat in the soup for 5 minutes, turn the heat low, and mix in sherry.
    Large sauté pan filled with a hot seafood broth simmering on the stove, topped with chunks of crab meat, herbs, and spices. A stream of liquid, likely wine or broth, is being poured into the pan for flavor.
  • Serve the soup hot with extra broth if it has thickened, and enjoy the flavors.
    Bowl of creamy crab soup topped with large chunks of crab meat, sprinkled with paprika and parsley. The rich, slightly spicy broth is served warm in a black-and-white bowl.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1cup | Calories: 350kcal (18%) | Carbohydrates: 20g (7%) | Protein: 25g (50%) | Fat: 15g (23%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 50mg (17%) | Sodium: 900mg (39%) | Potassium: 400mg (11%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 500IU (10%) | Vitamin C: 15mg (18%) | Calcium: 80mg (8%) | Iron: 2mg (11%)
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