Soups & Stewscoleycooks5.0
Crab Soup Recipe
Few things hit the spot like a warm bowl of cream of crab soup, and this one checks all the boxes! It’s rich and creamy but never too thick, with a velvety texture and just enough Old Bay and sherry to enhance the sweet, delicate flavor of fresh crabmeat.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- spatula
- knife
- pot
- whisk
📝 Preparation Steps
1
Add the celery and shallots to the bowl of a food processor and pulse several times until they are very finely minced. Scrape down the bowl with a rubber spatula a few times to make sure the pieces are all even. Alternatively you can do this by hand with a sharp knife.
2
Melt butter in a medium pot over medium heat, then add the vegetables and a generous pinch of salt and sauté until very soft and translucent, about ⏱️ 8-10 minutes. Do not let them brown.
3
Sprinkle in the flour, then stir and cook for ⏱️ 1-2 minutes to form a light roux.
4
Stir in the old bay, then gradually whisk in the clam juice and milk, and bring to a simmer. Cook for ⏱️ 5 minutes, stirring often, until slightly thickened.
5
Stir in the cream, then reduce the heat to low. Simmer gently for ⏱️ 5-7 minutes, being careful not to boil.
6
Add the crab meat, lemon juice and sherry, if using. Gently stir to combine and warm the crab through, about ⏱️ 2-3 minutes.
lemon juice (freshly squeezed )1 tablespoondry sherry1 tablespoon
7
Taste and season with salt and pepper as needed.
8
Serve hot, garnished with herbs if desired.
Nutrition Facts
calories
750 kcal
fat Content
59 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
1260 mg
protein Content
30 g
trans Fat Content
0.5 g
cholesterol Content
227 mg
carbohydrate Content
25 g
saturated Fat Content
37 g
unsaturated Fat Content
18 g
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