Cream of Crab Soup

5 from 12 votes

Cream of Crab Soup, a classic from the Chesapeake Bay, is a rich and delicious dish made with succulent crab meat and seasoned with the iconic flavors of Old Bay. Creamy and indulgent, it's a winner whether you're a seasoned seafood lover or trying Maryland crab for the first time.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: Comfort Food

Servings: servings

Calories: 543kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

4 tablespoons unsalted butter
3 tablespoons all purpose flour
1 tablespoon Old Bay seasoning plus more for serving
½ teaspoon Diamond Crystal kosher salt
4 cups half-and-half or 2 cups half-and-half, and 2 cups milk
2 tablespoons sherry cooking wine
1 tablespoon lemon juice
16 ounces lump crab meat
finely chopped chives for garnish

Instructions

Melt butter in a saucepan over medium heat.
Add flour, Old Bay, and salt to the melted butter. Whisk until fully incorporated, approximately 1 minute.
Gradually pour in half-and-half (and milk, if using), one cup at a time, while whisking vigorously.
Bring the mixture to a boil, then immediately reduce heat to low.
Stir in crab meat and simmer for 15 minutes; stir occasionally.
Add sherry cooking wine and lemon juice; cook for 1 minute more.
Taste the soup and adjust the seasoning as necessary.
Ladle soup into bowls and top with a sprinkle of Old Bay seasoning and chopped chives for garnish.

Notes

Use Fresh Crab Meat: Go for good-quality, fresh crab meat for the best taste. Lump crab meat is great because it has big, juicy pieces.
Keep the Heat Low: After adding the cream, let the soup simmer gently. Don’t let it boil hard, or it might curdle and get lumpy.
Make It Fancy: Sprinkle Old Bay on top, add a little sherry, or throw in some extra crab meat to make it look and taste even better.
Take Your Time: Let the soup cook slowly so all the flavors blend together. Don’t rush it!

Nutrition