Cream Of Crab Soup Recipe


Cream Of Crab Soup Recipe

How To Make Cream Of Crab Soup

Soothe your tummy with a warm and silky bowl of this cream of crab soup, packed with crabmeat and half & half, for a comforting dish.

Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups half and half
  • 1 tsp Dijon mustard
  • 1 tbsp Old Bay seasoning, plus more for serving
  • ¼ tsp salt
  • tsp black pepper, freshly ground
  • 2 tbsp dry sherry
  • ½ lb lump crabmeat, picked over to remove any shells
  • chives, finely chopped, for garnish
  • lemon wedges, for serving, optional


  1. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
  2. Whisking constantly, gradually add half and half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently.

  3. As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds until thickened. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.

  4. If the soup is too thick, add water, little by little, to thin it out. Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Enjoy!


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