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The Best Cream of Crab Soup Recipe: Restaurant-Quality Comfort

A close-up of a bowl of creamy crab soup generously topped with large chunks of white crab meat and chopped parsley.
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Make this rich, creamy crab soup at home. This recipe delivers the velvety texture and deep seafood flavor of the best restaurant versions, perfect for special occasions or cozy winter dinners.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup dry sherry (optional, for flavor depth)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 cup half-and-half or whole milk
  • 8 ounces lump crab meat, picked over for shells
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground mace or nutmeg
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the seafood broth until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
  5. If using, stir in the dry sherry and let it cook for 1 minute.
  6. Reduce the heat to low. Stir in the heavy cream and half-and-half. Heat gently until the soup is hot, but do not allow it to boil after adding the dairy.
  7. Gently fold in the lump crab meat, Old Bay seasoning, and mace or nutmeg. Stir carefully to keep the crab lumps intact.
  8. Simmer on low for 5 minutes to allow the flavors to combine. Taste and adjust seasoning with salt and pepper.
  9. Ladle the creamy crab soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For the richest flavor, use high-quality lump crab meat. Gently pick through it to remove any shell fragments before adding it to the soup.
  • If you prefer a thicker soup, use less broth or simmer the soup slightly longer before adding the dairy.
  • This recipe makes a wonderful special occasion soup or a comforting seafood bisque alternative.

Nutrition

Find it online: https://pureplatepath.com/best-cream-of-crab-soup-recipe/