Low Fat Creamy Crab Soup
Indulge in the comforting flavors of the coast with this Low Fat Creamy Crab Soup, a guilt-free take on a classic favorite. Made with fresh crab meat, low-fat evaporated milk, and a silky potato base, this hearty soup delivers rich, creamy goodness without the extra calories. Aromatics like sautéed onion, garlic, and celery enhance every spoonful, while Old Bay seasoning adds a signature seafood flair. Perfectly thickened with a cornstarch slurry and brightened with a sprinkle of fresh parsley, this light yet satisfying crab soup is ideal for weeknight dinners or elegant gatherings. Ready in just 45 minutes and yielding 6 servings, it’s a wholesome, flavor-packed dish that’s as easy to make as it is to savor. Keywords: low fat crab soup, creamy seafood soup, healthy crab recipes, quick and easy soup recipe.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 stalks Celery, diced
- 4 cups Low sodium chicken broth
- 1 large Potato, peeled and diced
- 1 leaf Bay leaf
- 1 teaspoon Old Bay seasoning
- 1 pound Fresh crab meat
- 1 12-ounce can Low fat evaporated milk
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and diced celery to the pot. Sauté for about 5 minutes or until the vegetables are tender and the onion is translucent.
Pour in the low sodium chicken broth and add the diced potato, bay leaf, and Old Bay seasoning. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are very tender.
Remove the bay leaf from the pot.
Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency.
Gently fold in the fresh crab meat, followed by the low-fat evaporated milk.
In a small bowl, mix the cornstarch with cold water to form a smooth slurry.
Slowly pour the slurry into the soup, stirring constantly until the soup slightly thickens, about 2-3 minutes.
Add salt and pepper to taste.
Garnish the soup with fresh parsley just before serving.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 268 mg | 90% | |
| Sodium | 8835 mg | 384% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 45.8 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1403 mg | 108% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5048 mg | 107% | |
*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.
