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Creamy Crab Soup

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4.8 from 13 reviews

This super simple one pot crab soup takes just 30 minutes from start to finish and is loaded with large pieces of crab and tender diced potatoes in a creamy broth for the ultimate cold weather comfort food.

Ingredients

Units Scale
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 cup sliced celery
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 6 tablespoons flour
  • 1 lb. baby yellow potatoes, diced into 1/2-3/4 inch pieces
  • 1 quart (32 oz.) half and half
  • 1 (14.5 oz.) can seafood stock
  • 1 cup chicken broth
  • 2 bay leaves
  • 1/2 pound fresh crab meat
  • 2 teaspoons sherry vinegar
  • Kosher salt
  • fresh cracked pepper

Garnish

  • chopped parsley
  • sliced chives
  • crab meat
  • oyster crackers
  • Old Bay Seasoning

Instructions

  1. Melt butter in a large Dutch oven over medium to medium high heat.
  2. Add onion and celery along with a couple large pinches of salt and pepper and cook for 4 minutes, stirring occasionally.
  3. Reduce heat to medium, add garlic and cook for 1 minute, stirring frequently.
  4. Add flour and stir to combine. Cook for another minute, stirring occasionally.
  5. Add half the seafood stock to deglaze the pan and scrape all the yummy bits off the bottom.
  6. Add remaining seafood stock, half and half, and chicken broth.
  7. Then add potatoes, Old Bay seasoning, and bay leaves along with a couple pinches of salt and pepper. Stir until well combined.
  8. Bring to a simmer over medium high heat. 
  9. Reduce heat to medium low and simmer gently for 5 minutes, stirring occasionally.
  10. Add most of the crab meat, reserving some for garnish.
  11. Simmer gently for another 5 minutes or until potatoes are fork tender.
  12. Stir in sherry vinegar and season to taste with salt and pepper.
  13. Garnish with chives, parsley, and remaining crab meat and enjoy!

Equipment

Notes

  • Feel free to add other veggies to this recipe. Adding a cup or so of corn, diced carrot, peas, or even green beans along with the potatoes will give this creamy crab soup more of a chowder type feel.
  • Salt moderately and often! The ingredients in this dish are SO simple that salt is going to go a long way in boosting the flavors of all the ingredients. A good rule of thumb is to add a couple pinches of salt and pepper each time you add new ingredients to a dish. This helps to season each ingredient and layer the flavors.
  • To add a bit of umami flavor to this creamy soup, try adding a dash of Worcestershire sauce.
  • If you’d like to make this soup extra creamy, before adding the crab in, use an immersion blender or high speed blender to blend half or all of the soup.

Find it online: https://midwestfoodieblog.com/creamy-crab-soup/