Easy Crab Soup Recipe (5 Ingredients)

Creamy crab soup with chunks of crab meat and a lemon wedge in the background.

Easy Crab Soup Recipe (5 Ingredients)

This easy crab soup recipe combines lump crabmeat with a rich cream base and a splash of cooking sherry. Made with five main ingredients in just 30 minutes!

4.85 from 19 votes

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Course: Soup

Cuisine: American

Prep Time: 5

Cook Time: 25

Servings:

Calories: 727kcal

Author: Megan Porta

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

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