Crab and Shrimp Soup

Julianne Frazier


Favorite at my house on cold winter days, for Easter or Christmas.

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★★★★★ 1 vote
30 Min
30 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This creamy soup is not only quick and easy to throw together, but it is so good. Full of shrimp and big sweet lumps of crab, the flavor combinations are great! The seasonings are spot-on and the slight hint of lemon from the zest pulls it all together. This soup will be great a cool crisp evening or even a special occasion.


1 c
1/2 c
chopped onion
1 Tbsp
Old Bay seasoning
1/2 tsp
thyme, leaves
1/2 tsp
dash white pepper
1 lb
shrimp, peeled and deveined and cut up
1 lb
jumbo lump crab meat
2 can(s)
cream of chicken soup
2 can(s)
half and half from soup can
2 Tbsp
2 tsp
lemon zest, grated


Step 1 Direction Photo

1In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.

Step 2 Direction Photo

2Add shrimp, simmer 10 more min.

Step 3 Direction Photo

3Stir in soup.

Step 4 Direction Photo

4Add 1/2 and 1/2...

Step 5 Direction Photo

5... crab meat, and sherry and lemon zest. Heat through.

Step 6 Direction Photo

6Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Heirloom