This easy crab soup recipe requires only 5 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!
Original post created: August 2014 | Updated: December 2022
Why This Recipe Works
If I lived closer to the coast, I would enjoy tons of crab, lobster and shrimp on a regular basis. Here in the Midwest, we don’t have access to fresh seafood, sadly. I love incorporating packaged lump crabmeat into recipes such as this yummy soup!
The simplicity of this soup is mind-blowing. When you scroll down to the recipe card you might gasp. It requires only FIVE ingredients but doesn’t taste like it.
If you are looking for a super easy dinner option that’ll fill up the bellies at your table, you’re in luck!
Recipe Ingredients
Butter – You may use salted and unsalted butter, depending on your taste preferences.
Crab meat – Use fresh jumbo lump crab meat when possible, but canned crab meat can be used, as well.
Heavy whipping cream – Replace a portion of the heavy cream with milk to slim down the recipe.
Milk – Use any variety of milk to create this dish. Whole, 2%, 1% or skim all work great.
Cooking sherry – This ingredient can be found in the same aisle as vinegar in your local grocery store.
How To Make Crab Soup
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 heat then reduce heat to low. Simmer for 20 minutes and stir occasionally.
Step 2
Remove the mixture from heat and add dry sherry and a little salt and black pepper for good measure.
And that is it! So easy.
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Recipe Notes
- Fresh lemon juice and saltine crackers or oyster crackers are the perfect complement to this soup.
- If you have it on hand, add a sprinkling of old bay seasoning!
- To slim down the recipe, cut the amount of butter used in half and replace half of the cream with milk.
- A splash of Worcestershire sauce adds a punch of flavor.
How To Store Leftover Soup
Store leftover crab soup in an airtight container in the refrigerator for up to 3 days for best results. Freezing the soup is not recommended. The cream in the soup will cause it to lose quality once thawed and reheated.
How To Add Flavor To Soup
Check out these tips to learn how to add flavor to your next batch of soup!
What To Serve With Crab Soup
This is such an easy meal that is bursting with seafood and a super rich flavor. But what do you serve alongside it? Read on for 11 delicious ideas about what to serve with crab soup!
How To Make Maryland Crab Soup
This creamy crab soup recipe is quite different from Maryland Crab Soup. The Maryland version is made using crab meat combined with tomatoes, chicken or beef broth or seafood stock, beans, corn, Old Bay seasoning and sometimes vegetables such as carrots, onions, celery or green beans.
Canned Crab vs Fresh Crab Meat
Fresh crab meat is more costly since it requires extra work to harvest the meat. 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 using fresh crab meat.
Canned or packaged crab meat is available on your grocer’s shelf. You can pop this ingredient straight out of the can. Often it comes with fillers, so pay attention to the ingredient list. Added flavors may affect the flavors in your recipe.
What is Imitation Crab Meat
Imitation crab meat is not actually crab meat, so be sure to read the label first. It looks similar to crab meat and flakes in the same way, but it is actually Alaska pollock.
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 meant for cooking-use only. It is not something you would drink on its own.
Cooking sherry contains sodium in order to extend the shelf life. Taste test the recipe first and add salt as needed when using this ingredient for cooking.
Another good reason to choose cooking sherry is its affordability! Once opened, drinking sherry has a short shelf life. You will need to use it fairly quickly to avoid wasting it.
More Crab Recipes
- Mango crab guacamole
- The cheese wedged into the centers of these crab stuffed mushrooms will send you to your knees. Great finger food for parties!
- Imitation crab cakes are ready in 20 minutes, believe it or not, with simple ingredients and not a lot of filler.
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Easy Cream of Crab Soup Recipe
Ingredients
- 6 tbsp butter
- 1 lb crab meat
- 2 cups heavy whipping cream
- 2 cups milk
- 1 tbsp cooking sherry
- Salt and pepper to taste
Instructions
- 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.
Notes
- Fresh lemon juice and saltine crackers are the PERFECT complement to this soup.
- If you have it on hand, add a sprinkling of old bay seasoning!
- To slim down the recipe, half the amount of butter used and replace half of the cream with milk.
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!