Cream Of Crab Soup
Cream of Crab Soup is a rich, velvety dish featuring sweet crab meat enhanced with butter, a hint of sherry, and aromatic parsley. Perfect for seafood lovers, it offers a comforting yet sophisticated flavor profile that suits both casual dinners and special occasions.
Ingredients
Instructions
- Pick through the crab to remove any shells or debris.
- In a large pot, melt the butter over medium heat.
- Add the flour and white pepper or cayenne pepper to the melted butter.
- Stir and simmer the mixture for 2 minutes.
- Gradually add the milk along with the crushed chicken bouillon cubes.
- Simmer and stir until the bouillon dissolves and the mixture thickens.
- Add salt to taste.
- Stir in the crab meat, parsley, and sherry.
- Do not bring the soup to a boil.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of bouillon cubes. You can also substitute half-and-half for some of the milk to enhance creaminess. If you're short on time, pre-picked crab meat can save effort, but ensure it's high quality. Adding a squeeze of lemon juice before serving brightens the taste, making it a delightful pairing with dishes like Creamy Chicken Broccoli Bake.
Serving Suggestions
Serve this creamy soup in warm bowls garnished with additional parsley for a fresh touch. It pairs beautifully with crusty bread or a light salad for a complete meal. For a more filling option, serve alongside hearty dishes like Roast Beef or Spinach Noodle And Chicken Casserole, which complement the flavors of the soup.
Storage & Reheating
Store leftover cream of crab soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently to prevent curdling. If the soup thickens too much in the fridge, add a splash of milk while reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Crab Soup contains roughly 2095 calories, with 161g protein, 318g carbohydrates, and 59g fat. It is an excellent source of vitamin C (814% of the Daily Value), dietary fiber (601% of the Daily Value), and protein (323% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use frozen crab meat for this recipe?
Yes, you can use frozen crab meat, but be sure to thaw it completely and drain any excess liquid before adding it to the soup. Fresh crab meat will provide the best flavor and texture, but frozen can work well in a pinch.
How can I make this soup gluten-free?
To make this cream of crab soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Adjust the thickening process slightly, as gluten-free options may require different amounts for the same consistency.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more milk gradually while stirring until you reach your desired consistency. This will help maintain the creamy texture without compromising flavor. Adjust the seasoning afterward, as the additional milk may dilute the taste.
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).