Cream Of Crab Soup Caroline
Cream of Crab Soup Caroline is a rich, creamy seafood soup with tender crabmeat and warm spices, perfect for cozy gatherings or elegant starters.
Ingredients
Instructions
- In a saucepan, combine chopped onion, butter, flour, and chicken bouillon cube; sauté until the onion is clear.
- Add boiling water and crabmeat; bring to a simmer.
- Stir in half and half, salt, pepper, nutmeg, cumin, and celery salt.
- Heat the mixture until it reaches scalding temperature, but do not boil.
- Serve hot with a pat of butter and garnish as desired.
Tips & Substitutions
For a creamier texture, you can substitute half and half with heavy cream. If fresh crabmeat isn't available, consider using canned crabmeat, though the flavor may vary. Adding a splash of sherry can enhance the taste. Be careful not to overheat the soup to prevent curdling. To add depth, consider incorporating a pinch of cayenne or Old Bay seasoning.
Serving Suggestions
Serve this rich Cream Of Crab Soup with a side of crusty bread or a fresh garden salad for a delightful meal. Consider pairing it with a light white wine for an elegant touch. Garnish with freshly chopped herbs or a sprinkle of paprika for added flavor and visual appeal. This soup is perfect as a starter for a seafood dinner or a comforting main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the soup gently on the stove over low heat, stirring frequently. Avoid boiling the soup as it may separate. You can also reheat it in the microwave, but make sure to use a microwave-safe container and stir halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Crab Soup Caroline contains roughly 964 calories, with 19g protein, 113g carbohydrates, and 51g fat. It is an excellent source of iron (71% of the Daily Value), dietary fiber (43% of the Daily Value), and protein (37% of the Daily Value). Note that it is relatively high in sodium, at 1107mg per serving (48% of the Daily Value).
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 ahead of time and store it in the refrigerator. However, it's best to add the crabmeat just before serving to preserve its texture and flavor. Reheat gently on the stove, ensuring it doesn't boil.
What type of crabmeat should I use?
Fresh lump crabmeat is ideal for this recipe due to its sweet flavor and tender texture. If unavailable, pasteurized crabmeat or canned crab can be used, but try to choose high-quality options to maintain the taste.
Can I freeze the soup?
It's not recommended to freeze this soup because the cream can separate upon thawing. If you must freeze it, consider omitting the half and half, adding it during reheating instead to maintain the soup's creamy 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).