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Velvety 1-Pot Cream of Crab Soup Recipe | Restaurant Quality Comfort

Close-up of a white bowl filled with rich, creamy crab soup topped with large chunks of white and orange crab meat.
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You can make this rich, decadent seafood bisque flavor at home! This recipe for Classic Cream of Crab Soup delivers a velvety texture using lump crab meat and Old Bay seasoning, perfect for an easy, impressive seafood dinner.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock or low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1 pound lump crab meat, picked over for shells
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground white pepper
  • 1/4 cup dry sherry (optional, for flavor depth)
  • Salt to taste

Instructions

  1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the seafood stock or broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and half-and-half. Heat gently until the soup is hot, but do not allow it to boil after adding the dairy.
  6. Stir in the Old Bay seasoning and white pepper. If using, add the dry sherry now.
  7. Gently fold in the lump crab meat. Heat through for about 3 minutes, taking care not to break up the lumps of crab.
  8. Taste the soup and add salt as needed.
  9. Serve this gourmet soup at home immediately. You can find more of my favorite recipes on my Pinterest account.

Notes

  • For the best texture, use high-quality lump crab meat.
  • If you prefer a smoother bisque, you can carefully blend about one-third of the soup base before adding the crab meat back in.
  • If you skip the sherry, add a small squeeze of fresh lemon juice at the end to brighten the flavor.

Nutrition

Find it online: https://kitchenuser.net/crab-soup-classic-creamy-restaurant-style/