This easy crab soup recipe transforms five main ingredients into a creamy, crab-filled dinner in just 30 minutes. Unlike many crab soup recipes, there is no roux to make, no vegetables to chop and no seafood stock to track down.
I am a huge seafood fan, and I will happily use packaged seafood if it means getting more of it into my life. I am also a huge fan of a good kitchen hack, especially one that removes work without sacrificing what matters. This recipe feeds both obsessions!
Packaged lump crabmeat makes seafood practical here in Minnesota, while heavy cream, milk and cooking sherry create a rich base with almost no prep.
The finished soup is creamy and spoonable rather than thick like a crab bisque. It is simple enough for an everyday dinner, but the generous pieces of crab make it feel like something special.
If you share my seafood obsession, add my 25-minute Instant Pot shrimp scampi and pan-seared sea scallops to your list next.
Why This Easy Crab Soup Recipe Works
- Five ingredients and 30 minutes are all you need. Butter, lump crabmeat, heavy cream, milk and cooking sherry create the entire soup with only a few minutes of hands-on work.
- There is no roux or chopping required. Everything comes together in one pot without flour, vegetables or a lengthy prep process.
- Packaged lump crabmeat makes seafood practical. It provides substantial pieces of crab and is easy to find even when fresh crab is not readily available.
- Cream and milk create balanced richness. Heavy cream gives the soup body while milk keeps the broth from feeling too heavy.
- Cooking sherry adds depth. A single tablespoon gives the simple cream base more dimension without overpowering the delicate crab.
- You know what texture to expect. This is a creamy, spoonable crab soup rather than an unusually thick bisque.
Crab Soup Ingredients
Butter: Salted or unsalted butter works. If using salted butter, wait until the soup is finished before adding additional salt since cooking sherry can also be salty.
Lump crabmeat: Fresh or refrigerated packaged lump crabmeat delivers the best texture, but well-drained canned crabmeat works too. Check the meat for small pieces of shell before adding it to the soup. For an even heartier soup, add an extra 4 to 8 ounces of crab.
Heavy whipping cream: This creates the rich, creamy base. For a lighter soup, replace up to 1 cup of the heavy cream with additional milk. The finished broth will be slightly thinner.
Milk: Whole milk creates the creamiest result, but 2%, 1% or skim milk may also be used. Plain, unsweetened almond milk works in a pinch, although it will change the flavor and consistency.
Cooking sherry: Look for cooking sherry near the vinegar at the grocery store. It adds subtle depth and sweetness to the cream base. Because cooking sherry contains salt, taste the finished soup before adding additional seasoning.
How To Make Crab Soup
- Melt the butter. Add the butter to a Dutch oven or heavy saucepan and melt over medium heat.
- Add the crabmeat. Gently stir the lump crabmeat into the melted butter, taking care not to break up the larger pieces.
- Pour in the dairy. Add the heavy whipping cream and milk to the pan.
- Simmer the soup. Stir gently and heat until the soup begins to simmer. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Avoid a rapid boil so the dairy does not scorch.
- Add the cooking sherry. Remove the soup from the heat and stir in the cooking sherry.
- Season and serve. Taste the soup, then add salt and pepper as needed. Serve warm with lemon wedges and saltine crackers.
Recipe Notes
- Serve the soup with fresh lemon wedges and saltine or oyster crackers. A squeeze of lemon helps balance the rich cream base.
- If the soup tastes flat, start with 1/4 teaspoon of Old Bay seasoning, a squeeze of lemon juice or a small amount of salt. Taste after each addition since both Old Bay and cooking sherry contain sodium.
- Add 1/2 teaspoon of Worcestershire sauce for another layer of savory flavor.
- For a spicier crab soup, add a few dashes of hot sauce, a pinch of cayenne pepper or red pepper flakes.
- For a thicker soup, whisk together 1 tablespoon each of cornstarch and cold water. Stir the slurry into the gently simmering soup and cook for 1 to 2 minutes before removing it from the heat and adding the sherry.
- Find more helpful ideas in my guide about how to add flavor to food.
How To Store Leftover Crab Soup
Transfer leftover crab soup to shallow airtight containers and refrigerate it within 2 hours. According to USDA leftover safety guidance, properly stored leftovers will keep in the refrigerator for 3 to 4 days.
Reheat the soup gently in a saucepan over low heat, stirring frequently. Avoid boiling it, which can cause the cream base to separate.
Freezing is not recommended. Although the soup can technically be frozen, its creamy base may separate and develop a grainy texture after thawing and reheating.
What To Serve With Crab Soup
Because this crab soup is so rich and creamy, it pairs especially well with simple sides that will not compete with the crab. Crusty bread, saltine or oyster crackers, grilled cheese and baked potatoes are all delicious options.
Browse my complete list of what to serve with crab soup for 11 easy side-dish ideas.
What Is the Best Broth for Crab Soup?
This creamy crab soup does not require broth. Heavy cream and milk form the base, allowing the flavor of the lump crabmeat to remain the focus.
For a broth-based crab soup such as Maryland crab soup, seafood stock provides the strongest seafood flavor. Low-sodium chicken broth can also be used when a milder base is preferred.
Cream of Crab Soup vs Maryland Crab Soup
This recipe is closer to a cream of crab soup, although it is an intentionally simplified five-ingredient version.
Traditional Maryland crab soup is quite different. It typically combines crabmeat with a tomato and broth base, vegetables such as corn, green beans, carrots, celery and onions, and a generous amount of Old Bay seasoning. The finished soup is brothy and vegetable-forward rather than rich and creamy.
Fresh vs Canned Crabmeat
Fresh, refrigerated packaged and shelf-stable canned crabmeat can all be used in this soup.
Fresh or refrigerated lump crabmeat generally provides the largest, most tender pieces and cleanest crab flavor. It can be expensive and difficult to find here in Minnesota, which is why I frequently rely on packaged crabmeat. It is a shortcut I genuinely love and works beautifully in this recipe.
Shelf-stable canned crabmeat is another convenient option. Drain it thoroughly and gently check for small pieces of shell before adding it to the soup. Choose lump crabmeat when possible and avoid stirring too vigorously so the pieces remain intact.
Can I Use Imitation Crabmeat?
I do not recommend imitation crabmeat for this soup. It is usually made from surimi, a processed fish paste commonly produced from Alaska pollock and blended with ingredients such as starch, egg whites, sugar and flavorings. Some varieties also contain a small amount of crab extract.
Imitation crab has a sweeter flavor and firmer texture than real lump crabmeat, so it will not create the same crab-forward result. It can also contain several common allergens, including fish, shellfish, wheat, egg or soy, so always read the label carefully.
Cooking Sherry vs Dry Sherry
Cooking sherry and dry sherry can both be used in this crab soup, but they are not exactly the same.
Cooking sherry is found near the vinegar at most grocery stores. It contains added salt and preservatives, which give it a longer shelf life. This recipe was developed using cooking sherry because it is affordable, convenient and easy to keep on hand.
Dry sherry is sold with other wines and generally provides a cleaner, more nuanced flavor without the added salt. Substitute it in the same amount and refrigerate the opened bottle according to its storage instructions.
Whichever variety you use, taste the finished soup before adding salt. If you prefer to avoid alcohol, simply omit the sherry. Do not replace it with an equal amount of sherry vinegar, which is much more acidic.
More Recipes You May Like
- Minnesota Chicken Wild Rice Soup
- Creamy Mushroom Soup
- Loaded Baked Potato Soup
- Panera Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
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Easy Crab Soup Recipe (5 Ingredients)
Ingredients
- 6 tbsp butter
- 1 lb lump crab meat checked for shells
- 2 cups heavy whipping cream
- 2 cups milk
- 1 tbsp cooking sherry
- Salt and pepper to taste
- Lemon wedges for serving, optional
- Saltine or oyster crackers for serving, optional
Instructions
- Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.6 tbsp butter
- Add the lump crabmeat and stir gently, taking care not to break up the larger pieces.1 lb lump crab meat
- Pour in the heavy whipping cream and milk. Increase the heat to medium-high and cook, stirring frequently, just until the soup begins to simmer. Do not allow it to reach a rapid boil.2 cups heavy whipping cream, 2 cups milk
- Reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
- Remove the soup from the heat and stir in the cooking sherry. Taste, then season with salt and black pepper as needed.1 tbsp cooking sherry, Salt and pepper
- Serve warm with fresh lemon wedges and saltine or oyster crackers.Lemon wedges, Saltine or oyster crackers
Notes
- Fresh or refrigerated packaged lump crabmeat provides the best texture, but well-drained canned lump crabmeat also works.
- Cooking sherry contains sodium, so taste the finished soup before adding salt.
- For a thicker soup, combine 1 tablespoon each of cornstarch and cold water. Stir the slurry into the gently simmering soup and cook for 1 to 2 minutes before removing it from the heat and adding the sherry.
- For extra flavor, add 1/4 teaspoon of Old Bay seasoning or 1/2 teaspoon of Worcestershire sauce.
- To lighten the soup, use 3 tablespoons of butter and replace 1 cup of the heavy cream with additional milk.
- If avoiding alcohol, omit the cooking sherry. Do not replace it with an equal amount of sherry vinegar.
- Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently over low heat without boiling.
- Freezing is not recommended because the cream base may separate and become grainy.Keep the soup at a gentle simmer after adding the dairy. A rapid boil can scorch or separate the creamy base. Taste before adding salt because cooking sherry is already salty.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Loved this soup! I added one teaspoon full of fresh nutmeg to mine.
That is a great tweak and perfect addition. Thank you for sharing!
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!
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/
This was simple and excellent! It’s a keeper.
Yay! That’s great to hear!
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!
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.
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.
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’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!
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 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
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
Can you add the nutrients such as carbs? I’m on a low carb diet.
Super simple and great flavor. Next time I will add more crab meat.
So glad you liked it! Thank you for sharing.
You don't want to boil milk or it curdles/separates.
Hi Carlee! I hope you are surviving the storm! Try milk as a substitute. Report back!
Megan
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
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!
It attracting to make it and serve to my whole family.
this looks simple yet so delicious!
This crab soup looks so delicious and SO creamy… I am definitely craving a bowlful right now. Pinned!