Real Recipes From Real Home Cooks ®

cream of crab soup

(1 rating)
Recipe by
Dawn Lindhorst
Perry Hall, MD

When we have steamed crabs in the summer, we get people to "donate" one of their backfins, so we can make this soup. Of course, we make sure we have enough to give to our "donors"!

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For cream of crab soup

  • 1 lb
    lump crab meat, picked over for shells
  • 1 tsp
    grated onion
  • 1 Tbsp
  • 1 Tbsp
  • 1 c
    chicken broth, low salt
  • 1/2 tsp
    dry mustard
  • 1 tsp
  • 1/8 tsp
    pepper (i use white pepper in this).
  • 1/8 tsp
    celery seed
  • 2 tsp
    fresh parsley
  • 2 c
  • old bay seasoning

How To Make cream of crab soup

  • 1
    Saute onion in butter. Stir in flour, seasonings and parsley. Cook until smooth and bubbly. Remove from heat.
  • 2
    Gradually stir in broth and milk.
  • 3
    Put back on burner and bring to a boil. Boil for 1 minute.
  • 4
    Stir in crab meat. Heat to serving temperature.
  • 5
    Sprinkle with Old Bay(optional) and serve.

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