Jim'S Low-Fat Crab Soup
A light, flavorful crab soup featuring fresh crabmeat and celery, accented with sherry or lemon juice, perfect for a low-fat, elegant appetizer or light meal.
Ingredients
Instructions
- Add celery soup to picked over for shells crabmeat.
- Stir together and heat well.
- Add 1 teaspoon sherry to each serving or add 1 teaspoon lemon juice instead.
- Can stir in 1 cup of skim milk to mixture if too thick for your taste.
Tips & Substitutions
For a lighter version of this soup, consider using low-sodium vegetable broth instead of water for added flavor. If you're looking to enhance the taste, add a pinch of Old Bay seasoning. If lump crabmeat is unavailable, you can substitute with canned crab, though fresh or frozen is preferable for texture. This soup can also be made with shrimp for a different seafood twist, similar to Seafood Stuffing For Fish.
Serving Suggestions
Serve the crab soup hot, garnished with fresh herbs like parsley or chives for an added touch. It pairs wonderfully with a side of crusty bread or a light salad for a complete meal. Consider serving it alongside a refreshing white wine or a light beer to complement the flavors. This soup also goes well with other seafood recipes, creating a delightful seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat to prevent the crabmeat from becoming tough. If the soup thickens too much while stored, stir in a little water or skim milk to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jim'S Low-Fat Crab Soup contains roughly 1 calories, with 0g protein and 0g carbohydrates.
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 crabmeat instead of fresh?
Yes, you can definitely use frozen crabmeat in this recipe. Just make sure to thaw it completely and drain any excess liquid before adding it to the soup. Frozen crab can be a bit softer in texture, but it will still taste delicious in the soup.
What can I substitute for sherry?
If you don’t have sherry on hand, you can substitute it with dry white wine or even a splash of rice vinegar for acidity. Just keep in mind that it might alter the flavor slightly, so taste as you go to achieve the desired result.
Is this soup suitable for freezing?
While it's best enjoyed fresh, you can freeze the soup for up to 3 months. To freeze, let the soup cool completely, then transfer to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk if needed.
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).