Rich & Creamy Crab Soup Recipe

Introduction

This rich and creamy crab soup is a comforting bowl full of delicate flavors from fresh crabmeat, herbs, and a velvety broth. Perfect for chilly evenings, it’s easy to prepare and sure to impress with its luxurious texture and fresh ingredients.

Ingredients

• 4 tablespoons unsalted butter
• ½ medium onion, diced
• 1 rib celery, diced
• 4 cloves garlic, minced
• ⅓ cup all-purpose flour
• ½ teaspoon oregano
• 2 teaspoons kosher salt, more to taste
• ½ cup white wine
• 8 ounces clam juice
• 1 cup milk
• ¾ cup heavy cream
• 2 cups chicken broth
• ½ lemon, juiced, plus more to taste
• 1 teaspoon Worcestershire sauce
• 2 cups baby potatoes, halved or quartered
• 1 bay leaf
• 2 stems thyme
• 1 pound lump crabmeat

Instructions

1. Step 1: Melt the butter in a large Dutch oven over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion is translucent, about 5 minutes.
2. Step 2: Sprinkle in the flour, oregano, and kosher salt. Stir constantly and cook for about 1 minute to form a roux.
3. Step 3: Pour in the white wine, stirring quickly. Let the wine cook off for about 2 minutes to reduce the alcohol.
4. Step 4: Add the clam juice, milk, heavy cream, and chicken broth to the pot. Stir until the mixture is smooth and combined.
5. Step 5: Stir in the Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme. Bring the soup to a simmer and cook for about 15 minutes, or until the potatoes are fork tender.
6. Step 6: Turn off the heat. Remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat without breaking it up. Ladle the soup into bowls, garnish with fresh thyme if desired, and serve immediately.

Tips & Variations

• For a thicker soup, simmer a few extra minutes to reduce the liquid or add a little more flour in step 2.
• Substitute fresh lemon juice with bottled if fresh lemons are unavailable, but adjust to taste.
• Use fresh crabmeat for the best flavor; canned can be used in a pinch but may alter texture slightly.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Swap thyme for tarragon or dill for a different herbal note.

Storage

Store leftover crab soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on low heat to prevent curdling of the cream. The soup can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of lump crabmeat?

While you can use imitation crab, it will change the flavor and texture of the soup significantly. Lump crabmeat offers a sweet, delicate taste that imitation crab does not replicate.

Is this soup dairy-free or can it be made dairy-free?

This recipe includes butter, milk, and heavy cream, which are dairy products. To make a dairy-free version, substitute with plant-based alternatives like coconut cream and dairy-free butter, though the flavor will be different.

Rich & Creamy Crab Soup Recipe

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★★★★★

4.8 from 139 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This rich and creamy crab soup features tender lump crabmeat in a velvety broth infused with aromatic herbs, potatoes, and a hint of white wine. Perfectly comforting and flavorful, this recipe combines classic seafood ingredients with a smooth texture to create an indulgent starter or main dish.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 4 tablespoons unsalted butter
• ½ medium onion, diced
• 1 rib celery, diced
• 4 cloves garlic, minced

Thickener & Seasoning

• ⅓ cup all-purpose flour
• ½ teaspoon oregano
• 2 teaspoons kosher salt (more to taste)

Liquids

• ½ cup white wine
• 8 ounces clam juice
• 1 cup milk
• ¾ cup heavy cream
• 2 cups chicken broth
• ½ lemon, juiced (and more to taste)
• 1 teaspoon Worcestershire sauce

Additional Ingredients

• 2 cups baby potatoes, halved or quartered
• 1 bay leaf
• 2 stems thyme
• 1 pound lump crabmeat

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Instructions

1. Sauté Vegetables: Melt the butter in a large dutch oven over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, about 5 minutes.
2. Add Flour and Seasoning: Sprinkle in the all-purpose flour, oregano, and kosher salt. Stir continuously and cook for 1 minute to create a roux, which will thicken the soup.
3. Deglaze with Wine: Pour in the white wine, stir quickly, and allow the wine to cook out for about 2 minutes, reducing slightly and incorporating flavor.
4. Add Liquids: Stir in the clam juice, milk, heavy cream, and chicken broth until the mixture is smooth and combined.
5. Add Flavorings and Potatoes: Incorporate Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme stems. Bring the soup to a simmer and maintain the simmer for about 15 minutes or until the potatoes are fork tender.
6. Finish with Crab: Turn off the heat, remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to avoid breaking it apart. Ladle the soup into bowls, garnish with fresh thyme if desired, and serve warm.

Notes

• Use fresh lump crabmeat for the best texture and flavor; canned crabmeat can be used but may alter taste and texture.
• Adjust salt and lemon juice to taste for balance of savory and acidity.
• If white wine is unavailable, a mild dry sherry or extra clam juice can be substituted.
• For a thicker soup, increase the amount of flour slightly or reduce broth.
• Serve with crusty bread or oyster crackers for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: crab soup, creamy crab soup, seafood soup, lump crab meat recipe, comforting soup, white wine crab soup