Low Carb Creamy Crab Soup
Indulge in a bowl of luxurious, Low Carb Creamy Crab Soup—a comforting seafood dish that's both keto-friendly and loaded with flavor. This rich and hearty soup features tender lump crabmeat swirled into a velvety base of heavy cream, softened cream cheese, and chicken or seafood stock, creating an irresistible creamy texture. Aromatic vegetables like sautéed onion, celery, and garlic enhance the depth of flavor, while a dash of Old Bay seasoning, Worcestershire sauce, and fresh lemon juice provide the perfect balance of zest and spice. Ready in just 45 minutes, this soup is ideal for a quick weeknight dinner or an elegant starter. Garnish with freshly chopped parsley, and you'll have a restaurant-quality dish that's low in carbs but high in indulgence! Perfect for seafood lovers on a keto diet or anyone craving a creamy, satisfying soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 pound lump crabmeat, drained
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and celery to the pot and sauté until the vegetables are tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute or until fragrant.
Pour in the chicken or seafood stock and bring the mixture to a gentle simmer.
In a separate bowl, whisk together the heavy cream and softened cream cheese until smooth.
Slowly add the cream and cream cheese mixture to the pot, stirring constantly to incorporate.
Add the lump crabmeat to the soup, gently folding it in to maintain the chunks.
Season the soup with Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and black pepper.
Allow the soup to simmer gently for another 10-15 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 8315 mg | 362% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2202 mg | 47% | |
*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.
