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Crab Soup with Lump Crab

Creamy Crab Soup with Lump Crab – A Southern Comfort Classic

This Crab Soup with Lump Crab is a creamy, luxurious dish that encapsulates the true taste of Southern coastal cuisine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons unsalted butter Adds richness and flavor; essential for sautéing vegetables.
  • 1 medium yellow onion Provides aromatic base; finely diced for even cooking.
  • 2 stalks celery Contributes a fresh flavor; finely chopped for texture.
  • 1 medium carrot Adds natural sweetness and depth; grated for quick cooking.
  • 1/4 cup all-purpose flour Thickens the soup.
  • 4 cups seafood stock or chicken stock Forms the soup's foundation.
  • 2 cups half-and-half or heavy cream Gives a creamy, luxurious texture.
For Flavor Enhancement
  • 1/4 cup dry sherry Injects depth and enhances flavor.
  • 1 tablespoon Old Bay seasoning Essential for authentic coastal flavor.
  • 1 teaspoon ground white pepper Adds mild heat.
  • to taste salt Enhances overall flavor.
  • 1 teaspoon paprika Adds color and subtle flavor.
  • to taste cayenne pepper Introduces heat.
For the Star Ingredient
  • 1 pound lump crab meat Star ingredient providing texture and flavor.
  • optional crab roe Adds richness and a traditional touch.
For Garnish
  • to taste chopped fresh parsley or chives For fresh garnish and added color.

Equipment

  • heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Add the finely diced yellow onion, chopped celery, and grated carrot (if using). Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  2. Sprinkle in 1/4 cup of all-purpose flour, whisking constantly for about 2-3 minutes until lightly golden.
  3. Gradually whisk in 4 cups of seafood stock, allowing it to simmer for about 10 minutes.
  4. Stir in 2 cups of half-and-half, 1 tablespoon of Old Bay seasoning, 1 teaspoon of paprika, and ground white pepper. Add a pinch of cayenne if desired.
  5. Gently fold in 1 pound of lump crab meat and crab roe (if available). Allow to simmer on low for about 10 minutes.
  6. Stir in 1/4 cup of dry sherry and adjust seasoning with salt as needed. Ladle into bowls and garnish with additional lump crab and freshly chopped parsley or chives.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 8mg

Notes

Use fresh lump crab and avoid imitation crab for the best flavor. Store leftovers in an airtight container for up to 3 days.

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