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!
STEP 1
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.
STEP 2
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
Now that you have this soup simmering on the stove, it’s time to prepare an easy vegetable like these Oven-Roasted Parmesan Green Beans or Creamy Crockpot Corn. 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
OTHER GREAT RECIPES FEATURING CRAB MEAT
Crab Soup
ingredients:
- 6 tablespoons butter
- 1 lb. crab meat
- 2 cups heavy whipping cream
- 2 cups milk
- 1 tablespoon cooking sherry
- Salt and pepper, to taste
instructions:
How to cook Crab Soup
- 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.
Calories
704.62
Fat (grams)
62.23
Sat. Fat (grams)
39.34
Carbs (grams)
9.63
Fiber (grams)
0.02
Net carbs
9.62
Sugar (grams)
9.89
Protein (grams)
27.97
Sodium (milligrams)
767.30
Cholesterol (grams)
296.34
This crab soup looks so delicious and SO creamy… I am definitely craving a bowlful right now. Pinned!
this looks simple yet so delicious!
It attracting to make it and serve to my whole family.
I just made this and added a bit more milk, cream, and crab so it would stretch for another meal for us. My husband loves it and I do too. Thanks for the recipe. So glad I found it!
I certainly do not have whipping cream on hand. What could be substituted?
…snowbound in the northeast
If you have canned milk maybe try that or add a little flour
Hi Carlee! I hope you are surviving the storm! Try milk as a substitute. Report back!
Megan
You don't want to boil milk or it curdles/separates.
Can you add the nutrients such as carbs? I’m on a low carb diet.
is the cooking sherry necessary? that’s not something I keep on hand and don’t want to pay for a bottle when only using a tablespoon. Thanks!
Hi Karen! If you don’t have sherry, skip it. I totally understand not wanting to buy a bottle just to use so little!
Megan
I’m new to eating crab, what form of crab did you use (fresh, frozen, canned)? Thanks, it sounds really good.
Hi Andrea! I prefer the lump crab meat that can be found in containers or sealed packages in the refrigerator near meat/seafood. If you are unsure where to look, ask someone behind the meat counter and they’ll be able to point you in the right direction. Enjoy the soup!
Megan
We really enjoyed this creamy soup—even my husband who isn’t fond of creamy clam chowder and such soups! I chopped up 8 oz of imitation crab legs and used half and half in place of the milk as I had some I needed to get used! It was a thick creamy soup and we loved it!
Half and half would make it nice and creamy. I’m glad you enjoyed it!
I’m so glad you offered "cooking" sherry as an option, rather than the "real" thing. Since I don’t drink (and like another follower, I don’t want that added expense), cooking sherry is quite affordable and flavorful, and I have some other recipes I substitute it in. But, until, now no one ever affirmed my use of it. Thank you!
Of course!
Oh, and as much as I love lemon anything and always use it on fresh seafood, I never thought of "spritzing" it on soup. Can’t wait to add that dimension! You always have such new perspectives!
I’m glad you are finding useful tips in the recipes. Thank you for taking the time to share it with me – love that!
I made this recipe it was so delicious I gave it to 3 of my family members they enjoyed lt also. My brother asked me for the recipe. I will make it for my sister’s birthday on August 30, 2018. Thank you for sharing this recipe it is worth making yum to the yum
That makes me so happy! Thank you for sharing.
Have you ever made it in the crockpot?
I have not. It does need a little heat at the beginning to get the whipping cream to boil and thicken. But after that you could simmer the ingredients on low for a couple of hours.
How about sautéed diced onions? Do you think that would take away from the flavor? I’m going to try this recipe today ☺️
It would not detract from the flavor. I say go ahead and add them!
This was simple and excellent! It’s a keeper.
Yay! That’s great to hear!
What’s a good drinking sherry available in the States?nn
What is a good drinking sherry in the States? Recipe looks amazing, but I don’t want to use the wrong product! (Please no Amatidillo!)
Hi Connie,
I will have to admit I use the expertise of the staff at a wine shop because sherry is versatile and not one of them are alike it seems. They vary quite a bit! Sounds like you know what NOT to try though. Here’s a link to an article describing some of the characteristics.
https://winefolly.com/review/dry-sherry-wine-guide/
Hello. I am a native of Charleston, SC, so She-Crab Soup is what I am accustomed to (and love, if it is from a local, usually upscale restaurant). I, honestly, don’t care for the "roe" part (which is, of course, why it is called "She" crab soup). Does this taste similar to the aforementioned soup, minus the roe? If so, this will be an absolutely perfect recipe for me and I will enjoy it immensely. Thank you for any feedback. Hope everyone has a wonderful weekend.
Hi Beth, Thank you for the question. I would love to claim to know more about crabs than I do, but honestly, crab isn’t caught here, it’s driven in from an ocean far away. So I have limited access! I would pick the ear of the people at a farmers market style place where you can buy it or at a deli counter maybe? Sorry I’m not much help!