Cream of Crab Soup

Cream Of Crab Soup

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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


  • 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.

Printable Recipe Card

About Cream of Crab Soup

Course/Dish: Cream Soups

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