This Crab Soup only requires five ingredients and it is done in less than 30 minutes! A hearty soup with tasty flavors from the ocean will fill you up and warm you up. This meal tastes complex but is actually very simple!
I’m still coming down off my State Fair food high from Tuesday. Please tell me I’m not the only one who dreams of deep-fried green olives in the middle of the night. I just made the decision, like this very second, that I need to create my own version of the Fair’s fried green olives. Coming soon!
Are you a huge seafood or fish fan? If I lived closer to the coast, I would enjoy my share of crab, lobster and shrimp. Here in the Midwest, we don’t have access to fresh catches which is slightly limiting in the seafood department. Which is why I love incorporating packaged crab meat into recipes like this yummy soup!
HOW TO MAKE A BOWL OF CRAB SOUP
It only requires FIVE ingredients and is done in less than 30 minutes!
Melt the butter in a Dutch oven or heavy saucepan. Add the crab meat, whipping cream and milk. Bring to a boil over medium high heat then reduce heat to low. Simmer for 20 minutes.
Remove from heat and add dry sherry and a little salt and black pepper for good measure.
And that is it! Seriously. I found that fresh lemon juice and saltine crackers were the PERFECT complement to this soup. And if you have it on hand, add a sprinkling of old bay seasoning!
WHAT TO SERVE WITH CRAB SOUP
IF you prefer rice to enjoy on the side, I recommend trying a healthy Cauliflower Mushroom Rice. Maybe you just prefer some bread to dunk in it! Some Dinner Rolls are also great because you can add a little sweet honey butter to them or just dunk them into the savory soup.
CANNED CRAB VS FRESH CRAB MEAT
Fresh crab meat is more costly since it requires extra work to harvest the meat, but it has amazing flavor and will make your next recipe taste delicious! If you have the time and are willing to put in the work, I highly recommend picking some up and harvesting your own crab meat.
Canned or packaged crab meat is available on your grocer’s shelf and can be popped right out of the can and can also be eaten plain. Often it comes with fillers in addition to crab, so pay attention to the ingredient list as flavors may have been added that will affect your recipe.
WHAT IS IMITATION CRAB MEAT
Imitation crab meat is not actually crab meat, so be sure to read the label before adding it to a recipe. It looks similar to crab meat and flakes in the same way, but it is actually Alaska pollock.
CAN DOGS EAT CRAB MEAT
Technically dogs can eat crab meat, but do so with caution! Like with humans, a fair amount of dogs are allergic to seafood and it can also cause stomach issues when too much is consumed.
COOKING SHERRY VS DRINKING SHERRY
Both cooking and drinking sherry will work for any recipe, but there are a few notable differences to consider. Cooking sherry is sold on supermarket shelves for cooking-use only, and it is not something you would drink on its own.
Sodium is added to cooking sherry to create a longer shelf life, so when it is used for cooking salt may need to be added to the recipe (after taste-testing).
Another good reason to choose cooking sherry is its affordability! Drinking sherry has a short shelf life once it is opened, so drink it quickly or it’ll go to waste.
DELICIOUS SEAFOOD AND FISH RECIPES
- Easy Pad Thai with Shrimp and Tofu
- Lemon Butter Sea Scallops
- Fried Walleye
- Parmesan Salmon and Asparagus in Foil
OTHER GREAT RECIPES FEATURING CRAB MEAT
- 6 tbsp butter
- 1 lb crab meat
- 2 cups heavy whipping cream
- 2 cups milk
- 1 tbsp cooking sherry
- Salt and pepper to taste
- Melt the butter in a Dutch oven or heavy saucepan. Add the crab meat, whipping cream and milk. Bring to a boil over medium high heat then reduce to low heat. Simmer for 20 minutes.
- Remove from heat and add sherry, salt and pepper. Serve with lemon wedges and saltine crackers.