Crab Soup
This post may contain affiliate links. Read my full disclosure policy. This crab soup is rich, creamy, and full of Old Bay flavor—true Eastern Shore comfort. Filled with fresh lump crab meat and seasoned with Old Bay—a spice blend from my home state of Maryland—this soup tastes like a day on the Eastern Shore. In fact, I got this crab soup recipe from the chef at the Hyatt Regency Chesapeake Bay when we were there celebrating my parents’ 50th wedding anniversary. It’s unapologetically rich. Please don’t be tempted to substitute the half & half with milk. It won’t work unless you add more butter and flour, which would defeat the whole purpose of making it lighter. I promise, it’s 100% worth it! “This recipe is magnificent. Simplicity at its finest.” What you’ll need to make Crab Soup Butter, flour & half-and-half: These form the creamy base of the soup—the flour and butter make a light roux for thickening, and the half-and-half gives it silky richness. Old Bay: Brings that classic seafood-friendly spice. It is sold in the seafood department at most supermarkets, but can also be ordered online or made from scratch. I love Old Bay and use it in many recipes, such as Crab Cakes, Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n’ Eat Shrimp. Dijon mustard, salt, pepper & dry sherry: This flavor combo gives the soup its character. Lump crabmeat: Adds sweet, briny flavor to the soup. If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat. Chives and lemon: Add a fresh, mild onion note. Jump to the printable recipe for precise measurements Butter, flour & half-and-half: These form the creamy base of the soup—the flour and butter make a light roux for thickening, and the half-and-half gives it silky richness. Old Bay: Brings that classic seafood-friendly spice. It is sold in the seafood department at most supermarkets, but can also be ordered online or made from scratch. I love Old Bay and use it in many recipes, such as Crab Cakes, Salmon Cakes, Shrimp Salad, Chesapeake Corn with Tomatoes and Basil, and Peel n’ Eat Shrimp. Dijon mustard, salt, pepper & dry sherry: This flavor combo gives the soup its character. Lump crabmeat: Adds sweet, briny flavor to the soup. If possible, use fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat. Chives and lemon: Add a fresh, mild onion note. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1. Make the roux. Melt the butter in a medium saucepan over medium-low heat, then add the flour. Whisk for about 1 minute, until well blended. Step 2. Add the dairy. Whisking constantly, gradually add the half & half. Step 3. Season and bring to a boil. Add the mustard, Old Bay, salt, and pepper. Bring to a boil, whisking frequently and scraping the edges of the pot where the flour mixture can settle. Step 4. Simmer briefly. As soon as the soup boils, reduce the heat and simmer uncovered until thickened, about 30 seconds. Pro Tip: That short simmer is enough to thicken—but don’t walk away. Watch closely, as cream soups can go from thick to overcooked surprisingly fast. Step 5. Add the sherry and crab. Stir in the sherry and crabmeat. Taste and adjust seasoning as needed. Step 6. Finish and serve. If the soup is too thick, thin it with water a little at a time. Ladle into bowls, sprinkle with chives, and serve with lemon wedges if desired. More Soup Recipes You May Like RecipeComments (174)Add Comment Recipe Comments (174) Add Comment Ingredients 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups half & half 1 teaspoon Dijon mustard 1 tablespoon Old Bay seasoning, plus more for serving (see note) ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons dry sherry ½ pound lump crabmeat, picked over to remove any shells Finely chopped chives, for garnish Lemon wedges, for serving (optional; see note) 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups half & half 1 teaspoon Dijon mustard 1 tablespoon Old Bay seasoning, plus more for serving (see note) ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons dry sherry ½ pound lump crabmeat, picked over to remove any shells Finely chopped chives, for garnish Lemon wedges, for serving (optional; see note) Instructions Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch. Note: Lemon is really only necessary if not using the sherry. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch. Note: Lemon is really only necessary if not using the sherry. Nutrition Information Powered by Per serving (4 servings) Calories: 475 Fat: 37 g Saturated fat: 23 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 18 g Sodium: 580 mg Cholesterol: 167 mg Per serving (4 servings) Calories: 475 Fat: 37 g Saturated fat: 23 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 18 g Sodium: 580 mg Cholesterol: 167 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: HolidaysSoupsAmerican Holidays Soups American