Description
This Creamy Crab Soup is a cozy, coastal-inspired dish made for two. Rich yet balanced, it brings the classic flavors of Maryland crab soup to your kitchen without the fuss. Ready in under 30 minutes with simple ingredients, it’s perfect for both chilly winter nights and breezy summer dinners.
Ingredients
Scale
Soup Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 small celery stalk, finely chopped
- 1 garlic clove, minced
Thickener
- 1 tablespoon all-purpose flour
Liquids
- 1 cup seafood stock (or chicken stock)
- 1 cup whole milk
- ½ cup heavy cream
Seasoning
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon smoked paprika
- Salt & pepper, to taste
Seafood
- ½ pound (225g) fresh lump crab meat
- 1 teaspoon lemon juice
Garnish (Optional)
- 1 tablespoon chopped parsley
- Crusty bread, for serving
Instructions
- Sauté the Aromatics: In a medium saucepan, melt the butter with olive oil over medium heat. Add onion and celery; sauté for 4–5 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle in the flour and stir constantly for 1 minute to form a smooth paste and eliminate any raw flour taste.
- Add the Liquids: Gradually, whisk in the seafood stock, followed by the milk and heavy cream. Simmer gently (do not boil) for 5–7 minutes, stirring often until the soup begins to thicken.
- Season the Soup: Stir in Old Bay seasoning, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
- Add the Crab: Gently fold in the crab meat and lemon juice. Heat for 2–3 minutes until warmed through, being careful not to break apart the crab lumps.
- Serve and Garnish: Ladle the soup into bowls, top with chopped parsley, and serve with warm, crusty bread. Optionally, add a swirl of crème fraîche or a drizzle of truffle oil for an elegant finish.
Notes
- Fresh vs. Canned Crab: Fresh lump crab meat offers the best texture and flavor, but well-drained canned crab is a convenient alternative.
- No Seafood Stock? Use chicken stock or a mix of water with a touch of fish sauce for a similar depth.
- Enhancements: Add a splash of dry sherry, a pinch of cayenne, or some sweet corn kernels for a twist.
- Don’t Boil: Keep the heat gentle after adding dairy to avoid curdling.
- Make-Ahead Tip: This soup actually tastes better the next day. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg