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Rich & Creamy Crab Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Rich & Creamy Crab Soup is a luxurious and comforting seafood soup, bursting with fresh crab meat, tender baby potatoes, and a creamy broth infused with aromatic herbs, white wine, and a hint of lemon. Perfect for a cozy meal, this soup is rich in flavor and easy to prepare on the stovetop.

Ingredients

Base Ingredients

  • 4 tablespoons unsalted butter
  • ½ medium onion (diced)
  • 1 rib celery (diced)
  • 4 cloves garlic (minced)
  • ⅓ cups all-purpose flour
  • ½ teaspoon oregano
  • 2 teaspoons kosher salt (more to taste)

Liquids & Broth

  • 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

Vegetables & Herbs

  • 2 cups baby potatoes (halved or quartered)
  • 1 bay leaf
  • 2 stems thyme

Seafood

  • 1 pound lump crabmeat

Instructions

  1. Sauté Vegetables: Melt butter in a large dutch oven pot over medium-high heat. Add diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, about 5 minutes.
  2. Add Flour and Seasonings: Stir in the all-purpose flour, oregano, and kosher salt. Cook this mixture for 1 minute to form a roux and blend the flavors.
  3. Deglaze with Wine: Pour in the white wine while stirring quickly. Allow the wine to cook off for about 2 minutes to remove the raw alcohol taste.
  4. Add Creamy Liquids and Broth: Gradually add the clam juice, milk, heavy cream, and chicken broth, stirring continuously until the mixture is smooth and uniform.
  5. Simmer with Potatoes and Herbs: Incorporate Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme stems. Bring the soup to a simmer and continue cooking gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
  6. Finish with Crab Meat: Turn off the heat. Remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to preserve its delicate texture. Serve hot, garnished with fresh thyme if desired, and enjoy your rich and creamy crab soup.

Notes

  • For best results, use lump crabmeat that is fresh or high-quality canned crab.
  • You can substitute celery and onion with leeks for a different flavor profile.
  • Adjust the thickness by varying the amount of flour or cream according to your preference.
  • This soup freezes well; reheat gently to avoid curdling the cream.
  • If you prefer a spicier soup, add a pinch of cayenne pepper or smoked paprika.

Find it online: https://slsrecipes.com/rich-and-creamy-crab-soup-recipe/