Yorktown Crab Soup
Dive into coastal charm with this rich and velvety Yorktown Crab Soup, a true celebration of lump crab meat and classic Chesapeake Bay flavors. This one-pot wonder combines sautéed aromatic vegetables, a creamy roux base, and a touch of Old Bay seasoning for that signature savory kick. Fresh lump crab meat takes center stage, offering tender, sweet morsels in every bite, while a splash of heavy cream ensures an irresistibly smooth texture. Perfectly seasoned with a hint of garlic and finished with fresh parsley, this comforting soup is ideal for cozy dinners or elegant gatherings. Ready in just 45 minutes, it’s an easy yet impressive dish that captures the essence of seaside dining. Pair it with crusty bread and a wedge of lemon for the ultimate seafood experience!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 1 medium Carrot, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 2 teaspoons Old Bay seasoning
- 1 piece Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, celery, and grated carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the cooked vegetables and stir continuously for 2 minutes to create a roux. This will help thicken the soup.
Gradually whisk in the chicken or seafood stock, stirring well to avoid lumps.
Add the bay leaf, Old Bay seasoning, salt, and black pepper. Stir to incorporate.
Bring the soup to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low, then stir in the heavy cream.
Gently fold in the lump crab meat, being careful not to break it apart too much. Cook for an additional 5 minutes, just until the crab is heated through.
Remove the bay leaf and taste the soup, adjusting seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately, with lemon wedges on the side if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 764 mg | 16% | |
*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.
