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