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
- Melt butter in a large Dutch oven over medium to medium high heat.
- Add onion and celery along with a couple large pinches of salt and pepper and cook for 4 minutes, stirring occasionally.
- Reduce heat to medium, add garlic and cook for 1 minute, stirring frequently.
- Add flour and stir to combine. Cook for another minute, stirring occasionally.
- Add half the seafood stock to deglaze the pan and scrape all the yummy bits off the bottom.
- Add remaining seafood stock, half and half, and chicken broth.
- Then add potatoes, Old Bay seasoning, and bay leaves along with a couple pinches of salt and pepper. Stir until well combined.
- Bring to a simmer over medium high heat.
- Reduce heat to medium low and simmer gently for 5 minutes, stirring occasionally.
- Add most of the crab meat, reserving some for garnish.
- Simmer gently for another 5 minutes or until potatoes are fork tender.
- Stir in sherry vinegar and season to taste with salt and pepper.
- Garnish with chives, parsley, and remaining crab meat and enjoy!
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of soup
- Calories: 388
- Sugar: 10.6 g
- Sodium: 813.4 mg
- Fat: 16.5 g
- Carbohydrates: 44 g
- Fiber: 2.7 g
- Protein: 15.7 g
- Cholesterol: 61.2 mg
