Mouth Watering Crab Soup with a Twist

Andy Anderson !


Crab soup is like a blank canvas… you can add just about anything; however, if you add too much, it becomes chowder (nothing wrong with chowder).

This recipe highlights the taste of the crab, and adds a few other flavors to enhance the experience. This basic recipe came from a restaurant I worked at in Chicago, and the sous chef told me that it had won an award in Maryland; and in Maryland, they know their crab.

Over the years, I’ve made a few adjustments to the original recipe, but I think that you’ll enjoy it.

So, you ready… Let’s get into the kitchen.

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★★★★★ 2 votes
20 Min
30 Min
Stove Top


2 slice
thick-sliced bacon, diced
1/2 medium
yellow onion, grated, not diced, about 6 ounces
1 c
whole milk
2 c
half & half
1 c
heavy cream
1 lb
jumbo lump crabmeat
1 Tbsp
fresh parsley, chopped, plus more for garnish
2 tsp
old bay seasoning
1 pinch
4 Tbsp
sweet butter, salted
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
2 Tbsp
flour, all purpose
dry sherry, to taste


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1Gather all your ingredients.

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2Sauté the diced bacon in a heavy-bottom pot over medium heat, until cooked through, but not crisp.

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3Chef’s Note: The pot should be big enough to hold all of the ingredients.

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4Remove the bacon from the pot, drain on a paper towel, and reserve.

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5Remove all but one tablespoon of the bacon fat from the pot.

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6Add the butter to the pot, and melt the butter, until the foaming subsides.

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7Add the grated onion, and continue to cook over medium heat until softened, about 5 to 6 minutes.

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8Combine the milk, half & half, and heavy cream in a bowl.

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9Take about 4 tablespoons of the liquid, and add to a small bowl with the flour, and whisk together to make a slurry, and reserve.

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10Add the milk liquid to the pot and stir to combine with the onions, and butter.

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11Add the parsley, Old Bay, salt, pepper, and cayenne to the pot, and stir to combine.

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12Add the flour slurry to the pot, and stir to combine.

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13Continue to cook over medium heat until the mixture begins to simmer.

14Reduce the heat to keep the liquid at a simmer, and continue to stir until the liquid thickens, about 10 to 12 minutes.

15After the liquid thickens, add the crab, reserved bacon, and continue to simmer, for about 5 minutes.

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16Add some dry sherry to a small pouring pitcher.

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17Add the crab soup to a bowl, sprinkle some parsley on top, and serve with the sherry on the side, and maybe some oyster crackers.

18Chef's Note: I am aware that many of you do not drink, and the last I heard sherry was made of alcohol. The soup tastes good without it; however, it tastes excellent with a splash of it... Your choice.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish Soups, Other Soups
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Wheat Free, Soy Free
Other Tag: Quick & Easy
Hashtags: #Cream, #crab, #bacon, #soup