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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add Liquids: Stir in the clam juice, milk, heavy cream, and chicken broth until the mixture is smooth and combined.
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.
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