Cream of Crab Soup

Cream Of Crab Soup Recipe

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Dawn Lindhorst


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 vote

20 Min
20 Min


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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


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

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About Cream of Crab Soup

Course/Dish: Cream Soups

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