Crab Soup Recipe

Overhead shot of crab soup garnished with herbs and oyster crackers, with rustic bread slices and a spoon in the background.

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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.

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 4

Calories: 750kcal

Author: Nicole Gaffney

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.

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