Rich & Creamy Crab Soup Recipe

Introduction

This rich and creamy crab soup is a comforting blend of fresh seafood, tender potatoes, and aromatic herbs. Perfect for a cozy night in, it offers a luxurious texture and delicate flavors that will impress any seafood lover.

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 butter in a large dutch oven or pot over medium-high heat. Add onion, celery, and garlic. Stir and cook until the onion becomes translucent, about 5 minutes.
2. Step 2: Add all-purpose flour, oregano, and salt. Stir continuously and cook for 1 minute to form a roux.
3. Step 3: Pour in the white wine. Stir quickly and let the wine cook out for about 2 minutes.
4. Step 4: Add clam juice, milk, heavy cream, and chicken broth. Stir until the mixture is smooth and combined.
5. Step 5: Stir in 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. Ladle soup into bowls and garnish with extra fresh thyme, if desired. Serve warm.

Tips & Variations

• For an extra touch of flavor, add a pinch of smoked paprika or cayenne pepper for a subtle heat.
• Use fresh crabmeat where possible for the best taste and texture.
• If you prefer a thicker soup, reduce the amount of broth or simmer longer to concentrate flavors.
• Substitute chicken broth with seafood stock for a deeper seafood flavor.

Storage

Store leftover crab soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid freezing as the cream and potatoes might separate or become grainy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this soup?

Yes, canned crab meat can be used as a substitute, but fresh or lump crabmeat provides the best texture and flavor.

Is it possible to make this soup dairy-free?

You can substitute milk and cream with coconut milk or another plant-based milk, though the flavor will be slightly different. Use a dairy-free butter alternative to maintain richness.

Rich & Creamy Crab Soup Recipe

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★★★★★

4.5 from 112 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This rich and creamy crab soup combines delicate lump crabmeat with a flavorful blend of aromatic vegetables, white wine, and cream. Enhanced with herbs like thyme and bay leaf, this comforting soup features tender baby potatoes and a hint of lemon for brightness, making it a perfect starter or light meal.

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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)

Thickening and 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

Flavor Enhancers

• ½ lemon (juiced and more to taste)
• 1 teaspoon Worcestershire sauce

Vegetables and Herbs

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

Seafood

• 1 pound lump crabmeat

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Instructions

1. Sauté Aromatics: 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, which should take about 5 minutes, allowing the vegetables to soften and release their flavors.
2. Add Flour and Seasonings: Stir in the all-purpose flour, oregano, and kosher salt. Cook while stirring continuously for 1 minute to form a roux, which will help thicken the soup.
3. Deglaze with Wine: Pour in the white wine, stirring quickly to combine. Let the wine cook out for about 2 minutes to burn off the alcohol while infusing flavor into the base.
4. Add Liquids: Gradually add clam juice, milk, heavy cream, and chicken broth, stirring continuously until the mixture is smooth and well blended.
5. Add Flavor and Vegetables: Stir in 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 tender when pierced with a fork.
6. Finish with Crabmeat: Turn off the heat, remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to avoid breaking it up. Serve the soup hot, garnished with fresh thyme if desired, and enjoy.

Notes

• Be gentle when adding the crabmeat to keep the lumps intact and provide a better texture.
• Adjust salt and lemon juice to taste after cooking for the best flavor balance.
• This soup freezes well; however, creaminess may reduce slightly upon reheating. Stir well before serving.
• For a spicier twist, add a pinch of cayenne pepper when adding seasonings.

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

Keywords: crab soup, creamy crab soup, seafood soup, clam juice soup, lobster alternative soup, comfort food, easy soup recipe