Cabin She Crab Soup
Creamy and flavorful Crab Soup with a rich blend of butter, spices, and wine, perfect for seafood lovers seeking a comforting and elegant starter or main dish.
Ingredients
Instructions
- Heat the milk in a double boiler until almost boiling (scalded).
- Melt the butter in a saucepan; add the flour gradually and whip until smooth.
- Quickly add the mixture to the scalded milk and stir until smooth.
- Thin the soup with boiling water.
- Add chicken base, garlic powder, seafood seasoning, and lemon juice.
- Add the wine and crabmeat to the soup.
- Thin the soup to the desired consistency with cold milk.
Tips & Substitutions
When making Cabin She Crab Soup, ensure your milk is scalded but not boiling to avoid curdling. If fresh crabmeat isn't available, canned or frozen crab can be used, but make sure to drain and rinse it well. For extra flavor, consider adding a splash of hot sauce or Worcestershire sauce. Adjust the seafood seasoning based on your preference for spice and flavor intensity.
Serving Suggestions
Serve Cabin She Crab Soup with crusty bread or warm crackers for a delightful meal. A sprinkle of fresh parsley or chives adds a nice touch. Pair it with a crisp salad for a light lunch or dinner. This soup also complements seafood dishes well, making it a great starter for a seafood-themed dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent sticking. Avoid boiling as this can affect the texture. You can add a bit of milk to restore creaminess if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Cabin She Crab Soup contains roughly 244 calories, with 2g protein, 9g carbohydrates, and 22g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator after it cools. Reheat gently before serving. However, it's best to add the crabmeat just before serving to maintain its texture.
What type of crabmeat should I use?
For the best flavor, use lump crabmeat. If that’s not available, claw meat is a more economical option and still delicious. Avoid imitation crab, as it doesn’t provide the same richness and taste.
Can I make this soup gluten-free?
Yes, you can make this soup gluten-free by substituting the flour with a gluten-free flour blend or cornstarch. Adjust the amount of liquid as necessary to achieve the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).