Karyn’s Creamy Crab Soup Recipe (Seafood Supper Solution)

Indulge in the luxurious richness of this Cream of Crab Soup, a culinary ode to the bounty of the sea. Start by sautéing onions and celery until translucent, adding a pinch of old bay seasoning to awaken the flavors. Whisk in flour to create a silky roux, then gradually pour in cream and fish stock, crafting a luscious base. Gently fold in lump crabmeat, allowing it to bathe in the creamy broth. Simmer until the crab is heated through. Serve hot, garnished with fresh parsley and a sprinkle of old bay, for a bowl that’s simply crab-tastic!

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Immerse yourself in the ocean’s finest offering as you delve into the world of the Cream of Crab Soup Recipe. With its delectable marriage of smooth cream and robust crab meat, this delightful delicacy invites you to savor a unique culinary experience. 

cream of crab soup recipe

The unparalleled richness exudes an elegance that transforms every meal into a gourmet feast. Discover how this luxurious comfort food, packed with nutritious benefits, has been a well-kept secret of coastal communities. 

The allure of this dish goes beyond its creamy consistency and comforting warmth. It’s a harmonious blend of the sea’s bounty with carefully chosen ingredients that tantalize your taste buds while satiating your hunger. 

Each spoonful is a testament to a masterful recipe that encapsulates the essence of fine dining. As we embark on this gastronomic journey, let’s unravel the magic behind this sumptuous soup, a true celebration of flavors.

Join us, and let’s delight in the Cream of Crab Soup story.

What Is Cream Of Crab Soup?

Cream of Crab Soup is a luxurious dish featuring tender crab meat swimming in a rich, creamy broth. This exquisite soup marries the sweetness of crab with the deep, savory notes of a well-crafted stock, often infused with aromatic herbs and spices

The soup’s velvety texture complements the delicate crab, creating a delectable gastronomic experience. Originating from coastal regions, it’s revered for its comforting warmth and the luscious symphony of flavors it brings to the table, making it a cherished seafood delicacy.

History Of Cream Of Crab Soup Recipe

The history of Cream of Crab Soup traces back to the coastal regions of Maryland, USA, where crabs are abundant.

The Chesapeake Bay area, in particular, is famous for its blue crabs. Locals started crafting this luxurious soup as a way to savor their bountiful catch. 

With the melding of native and immigrant food traditions over time, the soup evolved, pairing the rich crab meat with a creamy, flavorful base. This dish was a hearty meal for fishermen and a celebration of the region’s bountiful seafood. 

Today, Cream of Crab Soup remains a cherished culinary icon in American coastal cuisine.

Interesting Facts About Cream Of Crab Soup

  • Uniquely Regional: While crab soup is found globally, the ‘Cream of Crab Soup’ is uniquely American, most notably associated with Maryland and the Chesapeake Bay area, famous for its blue crabs.
  • Star Ingredient: The dish typically uses lump crab meat from the body of the crab, renowned for its sweet and tender quality.
  • Seasonal Delight: The soup is often enjoyed in late spring and summer, corresponding with the peak crab harvest season.
  • Flavor Enhancers: Traditional recipes often include a dash of sherry or dry white wine to enhance the soup’s depth of flavor.
  • Old Bay Seasoning: Many Maryland chefs add a touch of Old Bay seasoning—a distinctive blend of herbs and spices—for a signature regional flavor.
  • Luxurious Comfort Food: Despite its gourmet status, the Cream of Crab Soup remains a comforting dish, with its smooth and rich texture warming up chilly coastal evenings.
  • Dietary Value: Apart from its luxurious taste, crab meat is high in protein and omega-3 fatty acids, making the soup a nutritious choice.

What Makes The Cream Of Crab Soup Special?

The Cream of Crab Soup holds a special status among seafood dishes for several reasons.

Firstly, pairing the delicately sweet crab meat with a velvety, aromatic broth creates a harmonious balance of flavors that’s hard to resist. 

The soup’s richness doesn’t overpower the crab’s subtle taste but enhances it, delivering a delectable gourmet experience.

Secondly, its historical and regional ties to Maryland and the Chesapeake Bay lend the dish a cultural significance. Every bowl serves as a meal and a taste of the region’s maritime tradition.

Lastly, the adaptable nature of the recipe also adds to its specialty. Whether it’s the addition of Old Bay seasoning for a Maryland-style kick or a splash of sherry for depth, variations of this soup reflect the creativity and diversity of culinary traditions, making it an exceptional dish.

cream of crab soup recipe

Ingredients List

All-purpose flour3 tablespoons
Hollandaise sauce mix1 (1.25 ounce) envelope
Half-and-half4 cups, divided
Butter1/4 cup
Old Bay Seasoning™3 tablespoons
Dry mustard1/2 teaspoon
Celery seed1/4 teaspoon
Whipping cream1 cup
Cooking sherry1 tablespoon
Fresh crab meat1 pound

Ingredient Tips 

  • Crab Meat: Use fresh lump crab meat, if available, for the best flavor. It’s picked from the crab’s body and is known for its sweet, tender quality. Canned crab meat can be a decent substitute if fresh is not accessible.
  • Cream: Opt for full-fat cream to achieve the soup’s signature rich and velvety texture. A low-fat version may result in a thinner consistency.
  • Stock: Homemade seafood or vegetable stock will add depth to your soup. If store-bought, choose a low-sodium version so you can control the salt level.
  • Spices: Old Bay seasoning is traditional in Maryland-style recipes. You can blend celery salt, paprika, black pepper, and crushed red pepper flakes if unavailable.
  • Sherry: A splash of dry sherry can add depth and complexity to your soup. Ensure it’s good-quality drinking sherry, not cooked sherry, which can be overly salty.
  • Garnish: Fresh parsley, a sprinkle of extra Old Bay seasoning, or a dollop of cream can add color and additional layers of flavor to your soup. Consider garnishing with a few extra chunks of crab meat for an elegant presentation.
  • Freshness Check: Crab meat should smell fresh and slightly sweet, not fishy. Discard any that smells off, as it could ruin your soup and potentially make you sick.

Can You Vary The Cream Of Crab Soup With Other Ingredients? 

The Cream of Crab Soup recipe can be modified to fit various dietary needs and preferences:

  • Keto: Ensure to use a full-fat cream and increase the amount of crab meat for added protein. Make sure to avoid flour as a thickener and use a mix of cream cheese and heavy cream instead.
  • Paleo: You can use coconut milk instead of dairy cream to keep it Paleo-friendly. Opt for arrowroot starch or tapioca flour as a grain-free thickener.
  • Gluten-Free: Make sure to use a gluten-free thickener instead of wheat flour. Options include cornstarch, arrowroot powder, or a gluten-free flour blend.
  • Whole30: Replace dairy cream with full-fat coconut milk and eliminate any alcohol or sweeteners. Also, make sure your stock is Whole30-compliant (free from sugar, soy, and additives).
  • Vegetarian: Replace crab meat with a hearty vegetable like cauliflower or potatoes and use a rich vegetable stock. You’ll lose the crab flavor but can create a tasty, creamy soup.
  • Vegan: Like vegetarian modifications, replace the crab with vegetables and use vegetable stock. Swap dairy cream for coconut milk or another non-dairy alternative. Consider adding some nutritional yeast for a cheesy, savory element.
cream of crab soup recipe

Recipe Directions

  • Mix flour and hollandaise sauce mix with 2 cups of half-and-half.
  • In a saucepan, melt butter over medium heat. Add to it a portion of hollandaise mixture, and stir it until thickened.
  • Stir in leftover old Bay, cream, dry mustard, and celery seed. After that, please bring it to a simmer and reduce the heat to low.
  • Add crabmeat and sherry, gently stirring until warm.
  • Serve immediately. Garnish with extra Old Bay or parsley if desired.
cream of crab soup recipe

Variations, Add-Ons And Toppings

The Cream of Crab Soup recipe is versatile and allows for several variations, add-ons, and toppings to enhance flavor or cater to personal preferences.


  • Seafood Variety: You can add other seafood like shrimp, scallops, or clams for a more complex flavor.
  • Vegetable Add-ins: Some might enjoy the addition of diced celery, onions, or carrots for a bit more texture and depth.
  • Spicy Version: Add a dash of cayenne pepper or some chopped fresh jalapenos for a spicy kick.


  • Herbs: Fresh herbs such as thyme, dill, or parsley could be stirred in at the end for added freshness.
  • Wine: Some prefer adding white wine for an extra layer of flavor. It pairs beautifully with seafood.
  • Cheese: A bit of grated cheddar or Parmesan cheese can add a nice richness and depth to the soup.


  • Croutons: They provide a delightful crunch and a nice contrast to the creamy soup.
  • Extra Crab: Top the soup with a bit of extra crab meat for a luxurious touch.
  • Fresh Herbs: A sprinkle of fresh parsley, chives, or dill not only adds color but also a fresh flavor to the soup.

Scaling The Recipe

Scaling a recipe up or down involves proportionally adjusting the quantities of ingredients to cater to more or fewer servings. For the Cream of Crab Soup recipe, here’s how to do it:

Scaling Up

  • To make more servings, multiply each ingredient by the same factor. For instance, if you’re going to double the recipe (i.e., make it for 8-12 people instead of 4-6), multiply the quantity of each ingredient by 2.

Scaling Down

  • Similarly, if you want fewer servings, divide each ingredient by the same factor. For instance, if you only want to make half the recipe (i.e., for 2-3 people), divide the quantity of each ingredient by 2.

What Is Used For Garnishing?

Garnishing a Cream of Crab Soup can enhance its presentation, taste, and texture. Here are a few popular options:

  • Extra Crab Meat: A few pieces of lump crab meat on top can make the dish look more appealing and luxurious.
  • Fresh Herbs: Sprinkling fresh herbs, like parsley, dill, or chives, adds a pop of color and a burst of fresh flavor to the creamy soup.
  • Old Bay Seasoning: A light dusting of this traditional seasoning can be an appealing and flavorful garnish.
  • Croutons: These provide a delightful contrasting crunch to the smooth soup.
  • Drizzle of Cream: This can give your dish a gourmet touch.
  • Lemon Wedges: Served on the side, these allow guests to add a zesty note to their individual portions if they wish.
  • Paprika or Cayenne: A sprinkle of these spices can add a warm color and a hint of heat.
cream of crab soup recipe

Can I Make Cream Of Crab Soup In A Slow Cooker Or Instant Pot?

Here’s a brief rundown on how you can prepare Cream of Crab Soup using a slow cooker or an Instant Pot:

Slow Cooker

  • Combine all ingredients except the cream and sherry in the slow cooker.
  • Cook on low for 6-7 hours or on high for 3-4 hours.
  • About 30 minutes before serving, stir in the cream and sherry. Continue cooking until it’s heated through.
  • Make sure to stir gently so as not to break up the delicate lumps of crab meat.

Instant Pot

  • Melt the butter Using the sauté function and then gradually whisk in your flour and hollandaise mixture until thickening.
  • Stir in the half-and-half Old Bay seasoning, dry mustard, celery seed, and crab meat.
  • Lock the lid in place and set the valve to sealing. Cook on Manual High Pressure for 5 minutes.
  • Once the cooking time is up, do a quick release. Stir in the whipping cream and sherry. The residual heat will warm them through.
  • If the soup is not thick enough, you can use the sauté function again to simmer and reduce the soup, stirring constantly.

Can I Use Store Broth, Or Should I Make My Own?

While homemade broth or stock offers superior flavor and allows for more control over the ingredients and sodium content, store-bought versions can certainly be used for convenience.

When choosing a store-bought broth or stock, look for low-sodium versions to manage your soup’s salt content better. Additionally, try to select a product that’s free from additives and artificial flavors to maintain the quality of your dish.

That said, if you have the time and resources, making your own broth can be a rewarding process that can enhance the depth of flavor in your Cream of Crab Soup. 

You can even use crab shells, vegetables, and herbs to create a flavorful seafood stock that would complement this recipe particularly well.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

You can modify the Cream of Crab Soup recipe to include different types of meat, fish, pasta, or vegetables. Here are some variations you might consider:

  • Meat/Fish: While crab is traditional, you could also try using other types of shellfish like shrimp or lobster. A mild white fish could also work. However, remember that this will change the flavor of the soup, and it may not be as rich or decadent as the original version.
  • Pasta: Small pasta shapes such as orzo or ditalini could be cooked separately and added to the soup to make it more filling. Be sure to cook the pasta al dente so that it doesn’t become too soft in the soup.
  • Vegetables: Adding vegetables such as diced onions, carrots, celery, or corn can bring additional flavors and textures to your soup. Make sure to sauté them until soft before adding them to the soup for the best flavor.
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Success Tips – Tips And Tricks For Making Soup

Making a delicious soup involves a few key principles, as well as some useful tips and tricks. Here are a few:

Success Tips

  • Fresh Crab Meat: Use fresh, high-quality crab meat for the best flavor. Lump crab meat is ideal for a hearty texture, but you can also mix in some claw or backfin meat for variety.
  • Homemade Seafood Stock: If possible, make your own seafood stock by simmering crab shells, shrimp shells, onions, celery, and bay leaves. This homemade stock adds depth to the soup.
  • Combination of Crab Bases: Use a combination of crab meat and crab bases or shells to extract maximum flavor. Simmering the shells in the broth enhances the crab taste.
  • Mirepoix Aromatics: Sauté a mirepoix (a mixture of finely diced onions, carrots, and celery) in butter or olive oil as the flavor base for the soup.
  • Fresh Herbs: Add fresh herbs such as thyme, parsley, and chives to elevate the flavor profile. Fresh herbs contribute brightness to the rich soup.
  • Dry Sherry Addition: Deglaze the pan with dry sherry to add a subtle depth of flavor. Be cautious with the amount, as a little goes a long way.
  • Creamy Base: Create a velvety base by using a combination of heavy cream and milk. This combination provides richness without overwhelming the delicate crab flavor.

Prepping Tips

  • Quality Ingredients: Start with the best quality ingredients you can find. Fresh, high-quality ingredients will yield a more flavorful soup.
  • Prep Ahead: Chop all your vegetables, measure your ingredients, and have everything ready before you start cooking. This “mise en place” (everything in its place) strategy is key to a smooth cooking process.
  • Consistent Chopping: If your soup recipe involves vegetables, ensure they’re chopped consistently. This helps them cook evenly and contributes to a more pleasing texture in the final product.

Cooking Tips

  • Saute Aromatics: Most soups begin with a base of aromatics, like onions, garlic, and celery. Sautéing these ingredients until they’re softened can release their flavors and provide a solid foundation for your soup.
  • Stock/Broth: The liquid you use in your soup, often stock or broth, plays a significant role in the final taste. Using homemade stock can greatly enhance the flavor, but if you’re using store-bought, opt for a low-sodium version so you can control the salt content.
  • Cooking Time: Avoid overcooking your soup, especially if it contains delicate ingredients like seafood. Overcooking can result in tough, rubbery meat and muted flavors.
  • Seasoning: Season your soup gradually throughout the cooking process, not just at the end. This helps to build layers of flavor. However, be careful with soups that need to be reduced, as the flavors will concentrate and it can become too salty.
  • Blending: If your soup requires blending, be careful with hot liquids. Use an immersion blender, or if using a regular blender, blend in batches and be sure to vent the lid to allow steam to escape.
  • Taste and Adjust: Always taste your soup before serving and adjust the seasoning as needed. The balance of salt and acidity can make or break a soup.
  • Garnish: A well-chosen garnish can enhance your soup’s flavor and appearance. Consider things like fresh herbs, a dollop of cream, a sprinkle of cheese, or some freshly ground black pepper.
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Nutritional Values

Cream of Crab Soup is a delectable seafood dish known for its rich and creamy texture. It offers a delightful flavor, packed with fresh crab meat and a blend of seasonings. Here are the nutritional values of this indulgent soup.

What Are The Total Calories In The Soup?

The total calories in the Cream of Crab Soup can vary greatly based on the specific ingredients used and their quantities. Here are some rough estimates for the key ingredients in a typical serving of Cream of Crab Soup:

Here are some rough estimates for the key ingredients in a typical serving of Cream of Crab Soup:

  • Half-and-half: 315 calories per cup, so 4 cups would be around 1260 calories.
  • Hollandaise sauce mix: about 80 calories per package.
  • Butter: 100 calories per tablespoon, so 2 tablespoons would be around 200 calories.
  • Heavy whipping cream: 50 calories per tablespoon, so 1 cup (16 tablespoons) would be around 800 calories.
  • Crab meat: 87 calories per 100g, so 1 pound (about 450g) would be around 390 calories.

Adding these up, a full recipe of the soup made with these ingredients would contain roughly 2730 calories.

The recipe is said to serve 4-6, so if you divide 2730 by 4, that’s about 682 calories per serving, or if divided by 6, it’s approximately 455 calories per serving.

Dietary Restrictions Of Cream Of Crab Soup

The Cream of Crab Soup might only be suitable for people with certain dietary restrictions if modifications are made. Here are some considerations:

  • Seafood Allergies: Crab is a common allergen, so individuals with seafood or shellfish allergies should avoid this soup.
  • Dairy-Free: The recipe uses butter, half-and-half, and heavy whipping cream. Substitutes such as olive oil (for butter) and a non-dairy milk or cream (like almond, soy, or oat) could be used, though they will change the flavor and consistency.
  • Gluten-Free: This soup could be made gluten-free by using a gluten-free flour blend or another thickening agent like cornstarch or arrowroot. Be sure to also use a gluten-free brand of hollandaise sauce mix.
  • Vegetarian/Vegan: As a crab-based soup, this recipe is not suitable for vegetarians or vegans. A vegetarian or vegan version could use vegetable broth and a variety of vegetables in place of crab, but it will be a different soup entirely. Dairy substitutes would also be needed for a vegan version.
  • Low-Calorie/Low-Fat: The recipe, as it stands, is fairly rich and high in calories. To reduce this, one could use less butter and replace the half-and-half and heavy cream with a lower-fat milk. However, this will significantly change the flavor and consistency.
  • Keto: This soup may be suitable for a keto diet, as it is low in carbs and high in fat. However, you’d want to ensure that the hollandaise sauce mix is keto-friendly or use a homemade keto alternative.

Health Benefits Of Cream Of Crab Soup

While Cream of Crab Soup is often considered a comfort food and can be quite rich due to the butter and cream, it does contain some beneficial nutrients:

  • Crab Meat: Crab is a good source of high-quality protein essential for muscle growth and repair. It’s also low in fat and contains beneficial omega-3 fatty acids, which have been associated with heart health. Moreover, crab includes vitamins and minerals, including vitamin B12, zinc, copper, and selenium.
  • Dairy: The half-and-half and heavy cream in this recipe contribute to the protein and calcium content of the soup, both of which are important for bone health.
  • Seasonings: Certain seasonings like Old Bay, mustard, and celery seed add flavor and small amounts of beneficial compounds. For example, mustard contains antioxidants and anti-inflammatory compounds, while celery seed is known for its potential anti-bacterial and anti-inflammatory properties.

That said, Cream of Crab Soup is high in saturated fats due to the butter and cream and could be high in sodium, particularly if prepared with high-sodium broth or extra seasoning.

Nutrition Table 

Nutrition Table

How Can I Make Cream Of Crab Soup Lower In Sodium? 

Here are a few strategies to reduce the sodium content in your Cream of Crab Soup:

  • Use Low-Sodium Broth: Choose a low-sodium or no-salt-added broth or stock as the base of your soup. This will significantly reduce the overall sodium content.
  • Control Added Salt: Limit the amount of additional salt you add during the cooking process. This includes reducing or eliminating salt-based seasonings like Old Bay.
  • Fresh Ingredients: Use fresh crab meat instead of canned, as canned seafood often contains added salt for preservation.
  • Homemade Hollandaise: Consider making your own hollandaise sauce at home to control the amount of salt added. Most store-bought mixes will have sodium.
  • Taste as You Go: Adjust the seasoning gradually as you cook. Sometimes, we add more salt than necessary, so by tasting regularly, you can control how much you add.
  • Boost Flavor Without Salt: Increase other flavors to compensate for less salt. This could mean using more aromatic vegetables (like onions and garlic), herbs and spices, or acidic elements (like a squeeze of lemon juice) to enhance the taste.

How Can I Make Cream Of Crab Soup Lower In Sugar?

The traditional Cream of Crab Soup recipe doesn’t typically contain a significant amount of sugar unless added as a part of certain pre-made mixes or sauces. However, if you’re looking to minimize your sugar intake even further, here are a few tips:

  • Avoid Sweetened Dairy: Ensure that your half-and-half and heavy cream are unsweetened. Dairy products can sometimes contain added sugars.
  • Homemade Hollandaise Sauce: Pre-packaged hollandaise sauce mixes might contain added sugars. You can control all the ingredients and avoid unnecessary sugars by making your own at home.
  • Monitor Your Broth: Store-bought broths can sometimes have added sugars. Look for broths labeled as “no sugar added,” or make your own broth at home.
  • Skip Sweet Toppings: Some people might enjoy sweet toppings or add-ons like a drizzle of sweet sherry. For a lower sugar version, omit these or use unsweetened variations.
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How To Serve The Cream Of Crab Soup Best?

Serving Cream of Crab Soup well is all about presentation, timing, and pairing it with the right complementary dishes. Here are some tips:

  • Presentation: Serve the soup in a warm bowl to maintain its temperature for longer. A sprinkle of fresh herbs, like chopped parsley or chives, adds a splash of color and fresh flavor. A light dusting of paprika or Old Bay seasoning could add a bit of color contrast and reinforce the soup’s flavors.
  • Timing: Cream of Crab Soup is best served immediately after cooking to ensure it’s at its peak in terms of warmth and flavor. This is especially important since seafood can become overcooked and tough if kept warm for too long.
  • Accompaniments: Serve the soup with a slice of crusty bread or a warm baguette for dipping. This is a great way to turn the soup into a more substantial meal. You could also consider serving a fresh, crisp salad on the side for added texture and to balance the richness of the soup.
  • Drink Pairings: Pair this creamy soup with a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay. These wines have the acidity to cut through the soup’s richness, and their citrus notes can complement the crab’s sweetness. If you prefer beer, a lager or pilsner could work well.

Perfect Side Dishes To Complement Cream Of Crab Soup Recipe

The Cream of Crab Soup, being rich and hearty, pairs well with lighter and crisp side dishes. Here are a few ideas for sides that would complement the soup:

  • Crusty Bread or Baguette: A simple slice of warm, crusty bread or a French baguette is perfect for dipping into the soup and adds a comforting element.
  • Green Salad: A fresh salad with a tangy vinaigrette can balance out the richness of the soup. Consider salads with mixed greens, tomatoes, cucumber, and a light lemon or balsamic dressing.
  • Roasted Vegetables: Roasted asparagus, Brussels sprouts, or broccoli with a squeeze of lemon can provide a contrasting texture and flavor.
  • Grilled Shrimp Skewers: For a seafood-themed meal, grilled shrimp skewers can be a great addition.
  • Oysters Rockefeller: If you want to make the meal extra special, these baked oysters with a breadcrumb topping can complement the soup.
  • Coleslaw: A light and tangy coleslaw can provide a refreshing crunch that pairs well with the creamy soup.
  • Garlic Bread: For a more indulgent option, garlic bread adds a savory, aromatic element to the meal.
  • Cheese and Crackers: A small cheese board with a variety of crackers can be a nice way to round out the meal.
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How Long Can We Store The Soup?

Cream of Crab Soup, like most soups, can be stored in the refrigerator for about 3 to 4 days. Make sure to store it in an airtight container to maintain the best quality.

When you’re ready to reheat the soup, do so over medium heat on the stovetop, stirring occasionally, until it’s hot all the way through. It’s best not to let the soup boil during reheating, as this can cause the dairy to separate and the texture to become grainy.

The soup can also be frozen for longer storage for 2 to 3 months. However, soups containing dairy can sometimes separate when frozen and reheated. If you’re planning to freeze the soup, then add fresh dairy when you’re reheating the soup.

Regardless of how you store it, always ensure the soup is properly cooled before placing it in the fridge or freezer to avoid raising the overall temperature and potentially compromising other stored foods. Be sure to reheat leftovers to at least 165°F (74°C) for food safety.

Can I Make Soup In Advance?

You can make Cream of Crab Soup in advance. However, a few things must be considered to ensure the soup retains its quality and taste.

  • Stop Before Adding Dairy: If you’re making the soup more than a day in advance, consider stopping the recipe before you add the dairy and the crab. Dairy can sometimes curdle if reheated multiple times, and seafood can become tough and overcooked.
  • Add Dairy and Crab Later: Store your partially finished soup in the refrigerator. Then, when you’re ready to serve the soup, reheat it gently on the stove, add your dairy to get the creamy consistency, and then fold in the crabmeat.
  • Storing: Make sure you cool your soup quickly and store it in the fridge in an airtight container to maintain freshness.
  • Reheating: Reheat the soup gently over medium heat until it’s hot throughout, but avoid letting it boil, as this can cause the dairy to separate and the texture to become grainy.

What Can We Do With Leftovers? 

Leftover Cream of Crab Soup can be quite versatile and incorporated into several other dishes. Here’s how:

  • Seafood Pasta: Toss your leftover soup with cooked linguine or fettuccine to create a decadent seafood pasta dish. Add some freshly chopped parsley for color and freshness.
  • Baked Potatoes: Use your soup as a lavish topping for baked potatoes. The soup serves as a creamy, flavorful sauce that adds a gourmet touch.
  • Seafood Gratin: Combine the soup with other seafood like shrimp or scallops, top with breadcrumbs, and bake until golden for a seafood gratin.
  • Chowder: Add some diced potatoes and corn to the soup and cook until tender to make a crab chowder.
  • Stuffed Crepes: Fill crepes with the soup and bake for a fancy brunch dish.
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Specials Tools/Equipment Needed

To prepare Cream of Crab Soup, you would need some basic kitchen tools which most kitchens are likely to already have. Here’s a list of the essentials:

  • Large Saucepan or Soup Pot: You’ll need this to cook the soup. Choose a heavy-bottomed one as it helps distribute heat more evenly and prevents the soup from burning at the bottom.
  • Whisk: This is important for blending the flour and hollandaise sauce mix smoothly into the half-and-half and stirring the soup to ensure it doesn’t stick or form lumps.
  • Ladle: This tool will help you stir the soup and serve it.
  • Cutting Board and Knife: You’ll need these to prepare any additional ingredients or garnishes.
  • Measuring Cups and Spoons: These are crucial for ensuring you use the correct quantities of each ingredient.
  • Bowls: You’ll need bowls for serving the soup and possibly an additional one for blending the flour and hollandaise sauce mix with half-and-half before adding it to the pot.

Frequently Asked Questions 

Can I Use Canned Crab Meat For This Recipe?

Yes, you can use canned crab meat for this recipe; but fresh crab meat is recommended for the best flavor and texture. If you’re using canned crab meat, be sure to drain it well before adding it to the soup.

Can I Substitute The Sherry With Something Else?

Sherry adds a depth of flavor to the soup, but if you don’t have it on hand or prefer not to use it, you can substitute it with a dry white wine, or even a bit of apple cider vinegar for acidity. If you prefer not to use alcohol at all, you can simply leave it out and add a little extra broth or water.

What Can I Do If My Soup Is Too Thick?

If your soup becomes too thick, you can thin it by stirring in a little extra half-and-half or broth. Do this gradually, adding just a bit at a time, until the soup reaches your desired consistency.

My Soup Curdled While Cooking. What Went Wrong?

Soup can sometimes curdle if it’s heated too rapidly or at too high a temperature, especially when dairy products are involved. To prevent this, try to heat your soup slowly and gently, and avoid letting it boil. If you’re adding dairy products, it can help to warm them slightly before adding them to the soup.

Can I Use Other Types Of Seafood Instead Of Crab?

Yes, you could substitute other types of seafood, like shrimp or lobster, for the crab in this recipe. However, the flavor of the soup will change accordingly. Remember that different types of seafood may require different cooking times, so be sure to adjust the cooking time as needed to avoid overcooking your seafood.

Karyn's Creamy Crab Soup Recipe (Seafood Supper Solution)

Karyn’s Creamy Crab Soup Recipe (Seafood Supper Solution)

5 from 7 votes
Recipe by Hanna Barnes Course: Soup Recipe


Prep time


Cooking time





Cream of Crab Soup is a luscious and indulgent seafood soup that combines the richness of fresh crab meat with a creamy base. Bursting with flavor, this soup is seasoned with a blend of spices and served hot, providing a comforting and satisfying dining experience.

Ingredients List

  • 3 Tablespoons 3 All-Purpose Flour

  • 1.25 Ounce 1.25 Hollandaise Sauce Mix

  • 4 Cups 4 Half-And-Half

  • 1/4 Cup 1/4 Butter

  • 3 Tablespoons 3 Old Bay Seasoning

  • 1/2 teaspoon 1/2 Dry Mustard

  • 1/4 Teaspoon 1/4 Celery Seed

  • 1 Cup 1 Whipping Cream

  • 1 Tablespoon 1 Cooking Sherry

  • 1 Pound 1 Fresh Crab Meat

Step-By-Step Directions

  • Preparation Steps
    In a medium bowl, combine the flour and hollandaise sauce mix.
    Gradually stir in 2 cups of half-and-half until well combined. Set this mixture aside.
  • Cooking Directions
    Melt the butter in a medium, heavy saucepan over medium heat.
    Slowly pour in the hollandaise mixture, stirring constantly. Continue stirring until the mixture thickens.
    Add the remaining half-and-half, Old Bay seasoning, dry mustard, and celery seed into the saucepan. Stir well to combine.
    Pour in the heavy whipping cream and bring the mixture to a simmer.
    Once simmering, reduce the heat to low.
  • Blending And Final Touches
    Add the lump crab meat to the simmering mixture. Stir gently to avoid breaking up the lumps of crab meat.
    Add the sherry, stirring gently to incorporate it throughout the soup.
  • Serving Directions
    Once everything is warmed through, remove the soup from the heat.
    Serve immediately in warm bowls.


  • Fresh Crab Meat: It is recommended to use high-quality fresh crab meat for the best flavor and texture. Remove any shells or cartilage before adding them to the soup.
  • Creamy Base: The soup gets its rich and creamy texture from a combination of half-and-half, whipping cream, and butter. Adjust the amount of cream based on your preference for thickness.
  • Seasonings: Old Bay Seasoning™, dry mustard, and celery seed are key ingredients that add depth and enhance the soup’s flavor profile. Adjust the amount of seasoning according to your taste preference.
  • Cooking Sherry: The addition of cooking sherry brings a subtle depth of flavor to the soup. However, if you prefer to omit alcohol, you can substitute it with a non-alcoholic alternative or leave it out.
  • Serving: Cream of Crab Soup is best served hot. Garnish with a sprinkle of Old Bay Seasoning™ and fresh parsley for added visual appeal. It pairs well with crusty bread or oyster crackers.
  • Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of additional cream or broth if needed.
  • Variations: You can personalize the recipe by adding ingredients such as diced vegetables like carrots or potatoes or incorporating your favorite seafood, such as shrimp or scallops, for a seafood medley.
Hanna Barnes

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