Mock Crab Soup
Indulge in the comforting warmth of Mock Crab Soup, a quick and satisfying dish that brings the rich flavors of classic seafood chowder without breaking the bank. This creamy, dairy-optional recipe features tender bites of imitation crab, a medley of sautéed onion and celery, and the signature zest of Old Bay seasoning and lemon juice for a coastal-inspired twist. Thickened with a simple roux and enhanced with aromatic spices like thyme and paprika, this soup delivers layers of flavor in just 40 minutes from start to finish. Perfect for a cozy dinner or an impressive starter, serve this hearty soup with crusty bread or crackers for a soul-warming treat that’s as budget-friendly as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups vegetable broth
- 2 cups unsweetened almond milk (or dairy milk)
- 1 pound imitation crab, chopped
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon white pepper
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and diced celery, and sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the sauteed vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to create a roux.
Gradually pour in the vegetable broth while stirring, ensuring there are no lumps. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and stir in the almond milk or dairy milk. Allow the soup base to simmer for 5 minutes to thicken.
Add the chopped imitation crab, Old Bay seasoning, thyme, paprika, and white pepper. Stir well to incorporate the flavors.
Let the soup simmer for 10 minutes, stirring occasionally. Adjust the seasoning with salt and black pepper to taste.
Stir in the fresh parsley and lemon juice just before serving to add brightness and balance to the dish.
Ladle the soup into bowls and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 9446 mg | 411% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 49.6 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1231 mg | 95% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3259 mg | 69% | |
*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.
