Creamy Crab Soup is the ultimate comfort food, rich in flavor and velvety smooth in texture. This recipe brings out the sweetness of jumbo lump crab meat while blending it with the indulgent creaminess of half-and-half and heavy cream.
The addition of Old Bay seasoning enhances the dish with a classic coastal touch. If you’re looking to impress guests or simply treat yourself, this soup is a must-try.
1. Creamy Crab Soup Recipe (8 Servings)
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 medium yellow onion (140 g), finely chopped (about 1 cup)
- 3 tablespoons (25 g) all-purpose flour
- 1 tablespoon Old Bay seasoning (plus additional for garnish, if desired)
- ¼ teaspoon table salt (plus more to taste as needed)
- ¼ teaspoon freshly cracked black pepper (plus more to taste as needed)
- 4 cups (946 ml) half-and-half (1 quart)
- 2 cups (473 ml) heavy cream (1 pint)
- 2 tablespoons dry sherry
- 1 lb (453 g) jumbo lump crab meat (picked over to remove shells)
Instructions
Step 1: Sauté the Onion
In a large pot over medium heat, melt the butter until it starts to foam. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir frequently to avoid browning.
Step 2: Create the Roux
Sprinkle the flour over the softened onions and stir well. Cook for 1-2 minutes to remove the raw flour taste. This step helps thicken the soup while providing a smooth consistency.
Step 3: Add Seasoning and Liquids
Slowly whisk in the half-and-half and heavy cream, stirring continuously to prevent lumps. Add the Old Bay seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
Step 4: Incorporate the Sherry and Crab Meat
Once the soup is warm and slightly thickened, pour in the dry sherry for a subtle depth of flavor. Gently fold in the jumbo lump crab meat, being careful not to break the delicate pieces apart. Let the soup simmer for 5-7 minutes to allow the flavors to meld.
Step 5: Final Seasoning and Serving
Taste and adjust seasoning as needed. If desired, sprinkle a little extra Old Bay on top for garnish.
2. Tips for Perfect Creamy Crab Soup
Use fresh crab meat: Jumbo lump crab meat offers the best texture and flavor. If fresh crab isn’t available, high-quality refrigerated or pasteurized crab meat works too.
Don’t skip the sherry: Even though it’s a small amount, sherry brings a subtle sweetness and depth that enhances the overall taste.
Simmer, don’t boil: Overheating can cause the dairy to separate and the crab meat to become tough. Keep the temperature at a gentle simmer.
Adjust thickness as needed: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in at the end.
Serve immediately: This soup is best enjoyed fresh, as the creamy base thickens upon standing.
3. What to Eat With Creamy Crab Soup
A bowl of creamy crab soup is delicious on its own, but pairing it with the right sides makes it even more satisfying.
Crusty Bread: A warm baguette or sourdough bread is perfect for dipping and soaking up the rich broth.
Oyster Crackers: Classic and simple, these add a subtle crunch without overpowering the soup’s flavor.
Grilled Cheese Sandwich: The combination of melted cheese and crispy bread pairs wonderfully with the creamy texture of the soup.
Roasted Vegetables: A side of roasted asparagus or Brussels sprouts balances the richness with a touch of earthiness.
Fresh Green Salad: A light salad with a lemon vinaigrette helps cut through the creamy consistency of the soup.
4. How to Store & Reheat Leftovers
Leftovers from this creamy crab soup can be stored for later enjoyment, but it’s important to do so properly to preserve its taste and texture.
Storing: Allow the soup to cool down to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for 2–3 days. If you want to store it longer, freezing is not ideal because the cream and crab can separate, causing a change in texture.
Reheating: Reheat the soup gently on the stovetop over low heat. Stir often to ensure it heats evenly. If the soup thickens too much during storage, add a little extra cream or half-and-half to
bring it back to the desired consistency. I always recommend reheating on the stove rather than the microwave to avoid any texture changes.
This Creamy Crab Soup is a luxurious dish that’s surprisingly easy to make. The balance of rich cream, tender crab meat, and warm spices creates an unforgettable taste. Whether you’re making it for a special occasion or just indulging in a comforting meal, this recipe will quickly become a favorite.
Enjoy your homemade crab soup, and don’t forget to share it with family and friends! 😊 🍲
