crab soup
A rich and creamy crab soup loaded with fresh crab meat, vegetables, and savory spices. Perfect for a comforting seafood meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb fresh crab meat
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup diced onions medium size
- 0.5 cup diced celery
- 0.5 cup diced carrots
- 2 tbsp unsalted butter
- 1 tsp Old Bay seasoning
- 0.25 tsp black pepper
- 0.5 tsp salt adjust to taste
- 1 tbsp all-purpose flour
Instructions
Preparation Steps
- In a large pot, melt the unsalted butter over medium heat. Add diced onions, celery, and carrots; cook until vegetables are softened, about 5 minutes.
- Stir in the all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the chicken broth and bring the mixture to a simmer.
- Add the Old Bay seasoning, salt, and black pepper. Let it simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream and fresh crab meat. Cook for an additional 5 minutes until heated through. Do not boil after adding cream.
- Remove from heat and serve hot with crusty bread or crackers.
Notes
This crab soup is best served fresh but can be refrigerated for up to 2 days. Reheat gently to avoid curdling the cream.