Why Make This Recipe
Crab soup is the perfect way to bring the coast to your kitchen. This Irresistible Crab Soup is creamy, flavorful, and hearty, making it a comforting meal. With its blend of fresh crab meat and a rich, savory broth, this dish is sure to please family and friends alike. Whether it’s a chilly day or a gathering celebration, this soup brings everyone together.
How to Make Irresistible Crab Soup
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 medium Onion (finely chopped)
- 2 stalks Celery (finely chopped)
- 1 medium Carrot (finely chopped)
- 3 cloves Garlic (minced)
- 1/4 cup Flour (for thickening)
- 4 cups Seafood Stock or Chicken Broth
- 1 cup Half-and-Half or Heavy Cream
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 pound Lump Crab Meat (fresh)
- 2 tablespoons Fresh Parsley (chopped)
- 1 wedge Lemon
Directions
- In a large pot, melt the butter and olive oil over medium heat.
- Add the onion, celery, and carrot. Cook for about 5-7 minutes until they are soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes.
- Slowly pour in the seafood stock or chicken broth while stirring. Bring the mixture to a gentle simmer.
- Add the half-and-half or heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Stir until everything is mixed well.
- After a few minutes, gently fold in the lump crab meat. Let it simmer for another 5-10 minutes, so the flavors blend together.
- Serve hot, garnished with fresh parsley and a wedge of lemon on the side.
How to Serve Irresistible Crab Soup
This crab soup is best served warm in bowls. You can garnish each serving with a sprinkle of fresh parsley for a pop of color. Pair it with crusty bread or crackers for a complete meal. It also goes well with a light salad for a refreshing balance.
How to Store Irresistible Crab Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate. It should stay fresh for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. Just remember to thaw it overnight in the refrigerator before reheating.
Tips to Make Irresistible Crab Soup
- For extra depth of flavor, sauté the vegetables a bit longer until they start to caramelize.
- Make sure to use fresh lump crab meat for the best taste. Canned crab can be used in a pinch but won’t have the same quality.
- Adjust the seasoning to your taste. If you love spicy flavors, feel free to add some hot sauce or cayenne pepper.
Variation
You can easily customize this crab soup by adding other ingredients such as corn, diced potatoes, or different herbs like thyme or dill for additional flavor. You could also make it a bit spicy by adding red pepper flakes or jalapeños.
FAQs
1. Can I use imitation crab meat instead of fresh?
Yes, imitation crab meat can be used as a substitute, but it won’t have the same flavor or texture as fresh lump crab.
2. Is it possible to make this soup dairy-free?
Yes, you can use coconut milk or a dairy-free cream alternative instead of half-and-half or heavy cream.
3. Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance, and the flavors will deepen overnight. Just reheat gently before serving.
Irresistible Crab Soup
- Total Time: 30
- Yield: 4 servings
- Diet: None
Description
A creamy and flavorful crab soup that brings the coast to your kitchen, perfect for chilly days or gatherings.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 medium Onion (finely chopped)
- 2 stalks Celery (finely chopped)
- 1 medium Carrot (finely chopped)
- 3 cloves Garlic (minced)
- 1/4 cup Flour (for thickening)
- 4 cups Seafood Stock or Chicken Broth
- 1 cup Half-and-Half or Heavy Cream
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 pound Lump Crab Meat (fresh)
- 2 tablespoons Fresh Parsley (chopped)
- 1 wedge Lemon
Instructions
- In a large pot, melt the butter and olive oil over medium heat.
- Add the onion, celery, and carrot. Cook for about 5-7 minutes until they are soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes.
- Slowly pour in the seafood stock or chicken broth while stirring. Bring the mixture to a gentle simmer.
- Add the half-and-half or heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Stir until everything is mixed well.
- After a few minutes, gently fold in the lump crab meat. Let it simmer for another 5-10 minutes, so the flavors blend together.
- Serve hot, garnished with fresh parsley and a wedge of lemon on the side.
Notes
This soup is best served warm and pairs well with crusty bread or a light salad.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmering
- Cuisine: American