Creamy Crab Soup
Indulge in the rich, coastal flavors of this **Creamy Crab Soup**, a soul-warming dish that's perfect for any seafood lover. Made with fresh lump crab meat, sautéed aromatic vegetables, and a velvety combination of seafood broth and heavy cream, this soup harmonizes delicate textures with bold flavors. A hint of Old Bay seasoning and a touch of garlic elevate the dish to restaurant-quality status, while the garnish of fresh parsley adds a bright, herbal note. Ready in just under an hour, this simple yet decadent recipe is ideal for cozy dinners or special occasions. Serve it with crusty bread or a fresh salad for a complete meal that captures the essence of coastal cuisine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 16 oz fresh crab meat
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 2 cups heavy cream
- 1 leaf bay leaf
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by preparing the vegetables. Finely chop the onion, carrot, and celery. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and saute for about 5 minutes until the vegetables become soft and translucent.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Stir in the all-purpose flour, ensuring to coat the vegetables. Cook for 2 minutes, stirring occasionally to prevent burning.
Gradually add the seafood or chicken broth to the pot, stirring constantly to ensure the mixture is smooth and lump-free.
Add the heavy cream, bay leaf, Old Bay seasoning, salt, and black pepper to the pot. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together.
Gently fold in the fresh crab meat, being careful not to break it up too much. Allow the soup to simmer for an additional 5 minutes until the crab is heated through.
Remove the bay leaf from the pot before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot and enjoy the creamy, flavorful goodness of crab soup!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
