This Cream of Crab Soup is a luxurious blend of rich, velvety textures and bold, savory flavors that will warm you from the first spoonful. Fresh crab meat shines in a creamy base, accented with subtle hints of sweetness and a touch of spice, creating a dish that feels indulgent yet comforting. Ready in just 35 minutes, it’s perfect for a quick yet impressive meal that feels like a special treat.
Each bite delivers a harmonious balance of tender crab, smooth cream, and aromatic seasonings, making it a standout dish for any occasion. Whether served as a starter or the main event, this soup’s decadent richness and satisfying depth of flavor will leave everyone craving more. Plus, it’s surprisingly simple to prepare, proving that gourmet taste doesn’t require hours in the kitchen.
Ingredients for Cream of Crab Soup
- 4 Tablespoons (56 g) unsalted butter
- 1 medium yellow onion (140 g), finely chopped (about 1 cup)
- 3 Tablespoons (25 g) all-purpose flour
- 1 Tablespoon Old Bay seasoning, plus additional for garnish (optional)
- ¼ teaspoon table salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- 4 cups (946 ml) half and half (1 quart)
- 2 cups (473 ml) heavy cream (1 pint)
- 2 Tablespoons dry sherry (optional, but recommended for depth of flavor)
- 1 lb (453 g) jumbo lump crab meat, picked over to remove shells
Step-by-Step Instructions
- Melt the butter: In a large pot over medium/low heat, melt the butter. Once melted, add the chopped onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add flour and seasonings: Sprinkle in the flour and whisk until fully absorbed by the butter. Add the Old Bay seasoning, salt, and pepper. Continue to cook, whisking or stirring well, for another 90 seconds to cook out the raw flour taste.
- Whisk in half and half: Slowly whisk in the half and half until fully incorporated. Bring the mixture to a simmer, stirring occasionally, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Add heavy cream, sherry, and crab: Slowly stir in the heavy cream, then add the dry sherry and crab meat. Gently stir to combine, being careful not to break up the crab meat too much. Reduce the heat to low.
- Simmer and taste: Cook for an additional 5-10 minutes, stirring occasionally. Taste-test and adjust seasoning with more salt, pepper, or Old Bay if desired.
- Serve: Ladle the soup into bowls, garnish with a sprinkle of Old Bay seasoning if desired, and enjoy!
Perfect Pairings: Serving Suggestions
Serve your Cream of Crab Soup with a side of crusty bread or oyster crackers for dipping. For a heartier meal, pair it with a fresh green salad or a grilled cheese sandwich. Garnish each bowl with a sprinkle of Old Bay seasoning or a drizzle of sherry for an extra flavor boost.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent scorching. Avoid boiling to keep the crab meat tender. If the soup thickens too much, add a splash of half and half or heavy cream to loosen it up.
Time-Saving Tips for Busy Cooks
Prep your onion and measure out all ingredients before starting to streamline the cooking process. If you’re short on time, use pre-picked crab meat to skip the shell-removing step. For a quicker simmer, use a wide, shallow pot to help the soup thicken faster.
Recipe Variations to Mix It Up
For a lighter version, substitute whole milk for half and half and light cream for heavy cream. Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick. If crab isn’t your thing, try using shrimp or lobster for a different seafood twist.
Essential Equipment for Success
A large, heavy-bottomed pot is key for even heat distribution and preventing scorching. Use a whisk to ensure the flour blends smoothly into the butter, and a wooden spoon for gentle stirring to keep the crab meat intact. A ladle makes serving this rich soup a breeze.
Cream of Crab Soup
Ingredients
- 4 Tablespoons unsalted butter 56 g
- 1 medium yellow onion 140 g, finely chopped (about 1 cup)
- 3 Tablespoons all-purpose flour 25 g
- 1 Tablespoon Old Bay seasoning plus additional for garnish, if desired
- ¼ teaspoon table salt plus more to taste as needed
- ¼ teaspoon freshly cracked black pepper plus more to taste as needed
- 4 cups half and half 946 ml, 1 quart
- 2 cups heavy cream 473 ml, 1 pint
- 2 Tablespoons dry sherry
- 1 lb jumbo lump crab meat 453 g, picked over/shells removed
Instructions
- Melt butter in a large pot over medium/low heat. Once melted, add onion and cook, stirring frequently, until softened.
- Add flour and whisk until absorbed by the butter. Add Old Bay, salt, and pepper and continue to cook, whisking or stirring well, another 90 seconds longer.
- Slowly whisk in half and half until all has been added. Bring to a simmer, stirring occasionally, until mixture is thickened (it should coat the back of a spoon).
- Slowly stir in heavy cream, then add sherry and crab meat. Stir gently (don’t break up the crab meat too much by stirring vigorously) until combined and reduce heat to low. Cook 5-10 minutes longer, stirring occasionally, taste-test for more spices then serve.