Description
Authentic Crab Soup is a hearty and flavorful seafood dish made with fresh crab meat, vegetables, and a well-seasoned broth. Perfectly balanced with savory spices, this comforting soup captures the true taste of coastal cooking.
Ingredients
Scale
- 1 lb fresh crab meat, picked over for shells
- 4 cups seafood or chicken stock
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup chopped celery
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon Old Bay seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Lemon wedges, for serving
Instructions
- In a large pot, melt butter over medium heat. Add onion, garlic, celery, carrots, and potatoes, and sauté for 5–7 minutes until vegetables begin to soften.
- Pour in seafood or chicken stock and bring to a boil. Reduce heat and simmer for 10–12 minutes until potatoes are tender.
- Stir in corn, Old Bay seasoning, paprika, black pepper, and cayenne pepper (if using).
- Gently fold in the crab meat and simmer for 5 minutes to heat through.
- Reduce heat to low and stir in the heavy cream, cooking just until warmed (do not boil).
- Taste and adjust seasoning with salt if needed.
- Garnish with fresh parsley and serve hot with lemon wedges on the side.
Notes
- For the best flavor, use fresh lump crab meat, but canned crab can work in a pinch.
- If you prefer a thicker soup, mash some of the potatoes before adding the crab meat.
- Serve with crusty bread or oyster crackers for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
Keywords: authentic crab soup, crab and vegetable soup, creamy crab chowder