Cream of Crab Soup
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.
This post may contain affiliate links.
There are many different versions of crab soup out there, some with tomato, some creamy, some smooth like a bisque, others chunky like a chowder. This is my favorite type of crab soup and is typically what you'll find at restaurants around the Jersey Shore.
It isn't like a bisque since it's not made from the shells, but it's rich and creamy, flavored with sherry and Old Bay, and has big chunks of lump crabmeat throughout. It's an impressive recipe to serve, but is actually really simple and easy to make, and doesn't require many ingredients.
Like all of my creamy soup recipes, this one is rich and silky, but not super thick. I hate ordering a creamy soup at a restaurant only for it to come out stodgy and pasty.
I prefer my cream soups on the thinner side and think they still taste just as rich and indulgent without being gloppy.
Why is it called She Crab Soup?
"She crab soup" is traditional in South Carolina and other parts of the South. It got its name from being made with the roe from female, or "she" crabs, which gave it its signature distinct crabby flavor and orange hue.
However, it's become nearly impossible to find anymore since it's unethical and often illegal to keep female crabs, especially those that are visibly pregnant. If you see she crab soup on a menu these days, it's highly unlikely to be the real deal.
Today, the name is still used but will rarely, if ever, include the roe. If it's something you happen to have access to, though, you can puree a cluster of crab roe into the soup base before adding the crab meat.
Want more fresh crab recipes? Try my classic Maryland Crab Cakes, our family recipe for traditional Steamed Maryland Blue Crabs, or this hearty Cioppino, a tomato based seafood stew.
Why This Recipe Works
- It's rich and creamy, but not thick and heavy.
- An impressive recipe that is actually simple and easy to make.
- It has big chunks of crabmeat that are seasoned with sherry and Old Bay to provide depth of flavor.
- Great as a starter before a seafood dinner or with a simple sandwich for lunch.
Crab Bisque Recipe Ingredients
Lump crab meat - Sweet, tender and delicate, this ingredient is essential! You can use different types of crabmeat, including lump or jumbo lump blue crab meat depending on budget. Jumbo looks impressive but breaks apart easily in soup, so it may not be worth the added expense. Claw meat can also be used, but will have a different texture and appearance.
Butter - Adds richness and helps develop flavor when sautéing. Use unsalted for better control of seasoning.
Shallots and celery - Provide sweetness and depth of flavor. Mince finely or puree in a food processor for a smoother texture.
Flour - Just enough to create a light roux and give the soup a creamy base without making it too thick.
Old Bay seasoning - Brings a distinct, classic Maryland crab flavor that defines this dish. Don't skip it!
Clam juice - Adds a briny foundation. You can substitute seafood stock or even chicken broth if needed. Learn more about bottled clam juice in this Italian tinned fish and seafood guide.
Heavy cream and whole milk - The key to the soup's luxurious mouthfeel. You can substitute half and half, which is half cream and half milk, for both in a pinch.
Dry sherry - Optional, but traditional, and really makes a difference. Sherry is a classic ingredient in seafood soups that adds depth and a touch of sweetness that enhances the sweetness of the crab. You can substitute a small amount of sherry vinegar in a pinch.
Salt + black pepper - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste. You can also use white pepper for a more subtle flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor or sharp knife
- Large stockpot, medium pot or heavy pot
- Rubber spatula
- Whisk
- Soup bowls
- Ladle
How to Make Cream of Crab Soup
- 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.
- 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.
Pro Tip: Don't skip the sauté step. Slow cooking the shallots and celery brings out their sweetness, builds flavor and makes them tender.
- Sprinkle in the flour, then stir and cook for 1-2 minutes to form a light roux with the consistency of smooth paste.
- Stir in the Old Bay, then gradually whisk in the clam juice and milk, then bring to a simmer. Cook for 5 minutes, stirring often, until slightly thickened.
- Stir in the cream, then reduce the heat to low. Simmer gently for about 5 minutes, being careful not to boil.
- Add the crab meat, lemon juice and sherry, if using. Gently stir to combine and warm the crab through, about 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with herbs if desired.
Pro Tip: Top with a sprinkle of Old Bay or a dash of hot sauce.
Crab Soup Recipe Tips For Success
- Use high-quality lump crab meat for the best texture and flavor. Claw meat can work too but is more briny and less delicate.
- This soup is meant to be creamy, not thick. The small amount of flour gives it a light body without making it pasty. If you prefer a thicker consistency, double the amount of flour.
- Avoid boiling after the cream is added to prevent curdling.
- Sherry adds a classic flavor profile, but it's optional. A splash of sherry vinegar or dry white wine can work too. If using vinegar, omit the lemon juice.
Maryland Crab Soup Variations
- Stir in a spoonful of tomato paste for a more orange hue and tangier flavor.
- Add cayenne pepper or hot sauce for a bit more heat.
- Mix in sweet corn or diced potatoes for more texture.
- Use seafood stock instead of clam juice or a dash of Worcestershire sauce for a more complex flavor.
- Garnish with touch of lemon zest or chives.
How to Serve Crab Soup
This crab soup recipe makes an excellent starter for a seafood dinner or a rich meal on its own with some crusty bread, oyster crackers, or a side salad.
Serve it with soft and chewy Focaccia, juicy grilled Pan con Tomate, light and airy Popovers, or buttery Irish Biscuits.
Storing Leftover Cream of Crab Soup
Store any leftover cream of crab soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, stirring often, and avoid bringing it to a boil to prevent the cream from curdling.
This soup is not recommended for freezing, as the dairy and crab can separate and take on an unpleasant texture.
FAQs
Lump crab meat offers the best flavor and texture. Jumbo lump is great if budget allows, but it may break down in the soup. Claw meat is cheaper but has smaller pieces and a different texture.
Yes, you can use a splash of dry white wine or a dash of sherry vinegar. It adds complexity, but the soup will still taste delicious without it. If adding vinegar, omit the lemon juice.
Only use a small amount of flour and avoid boiling after adding cream. You want a smooth consistency, not a thick chowder or paste.
This version is inspired by traditional She Crab Soup, a classic South Carolina dish with creole influences dating back to the early 1900s. While it doesn't include the buttery roe from female blue crab, it captures the flavor and spirit of the original recipe made famous by William Deas, a highly skilled African chef in Charleston.
It's not recommended to freeze this soup due to the heavy cream and fresh crabmeat. The texture of the dish can become grainy and the lumps of crabmeat may lose their delicacy.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Crab Soup Recipe
Ingredients
- 2 shallots quartered
- 2 stalks celery cut into 2-inch pieces
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup bottled clam juice seafood stock or chicken stock
- 2 cups whole milk
- 1 tablespoon Old Bay seasoning
- 2 cups heavy cream
- 1 pound lump or jumbo lump crab meat picked over for shells
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon dry sherry
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- 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.
- 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.
- Sprinkle in the flour, then stir and cook for 1-2 minutes to form a light roux.
- 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.
- Stir in the cream, then reduce the heat to low. Simmer gently for 5-7 minutes, being careful not to boil.
- Add the crab meat, lemon juice and sherry, if using. Gently stir to combine and warm the crab through, about 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with herbs if desired.
Notes
- Use high-quality lump crab meat for the best texture and flavor. Claw meat can work too but is more briny and less delicate.
- This soup is meant to be creamy, not thick. The small amount of flour gives it a light body without making it pasty. If you prefer a thicker consistency, double the amount of flour.
- Avoid boiling after the cream is added to prevent curdling.
- Sherry adds a classic flavor profile, but it's optional. A splash of sherry vinegar or dry white wine can work too. If using vinegar, omit the lemon juice.
Is there a way to limit the potassium?
Unfortunately this is outside my realm of expertise. I would advise working with a doctor or dietitian if this is of concern. Best of luck.
Just wondering when you use the lemon juice?
It goes in at the very end with the crab and sherry. Just noticed this was left out of the instructions, but it's now fixed. Thanks for bringing it to my attention!