Crab & Shrimp Soup

Lee Thayer


Soups are about the easiest dish to make, you need broth or stock, vegetables, and meats of your choice if desired.

This soup was made on a whim with what I had on hand, and the stock is always homemade as well. The addition of the spaghetti is inspired by a good Russian friend who uses spaghetti in a lot of soups.


☆☆☆☆☆ 0 votes

20 Min
40 Min
Stove Top


  • 3 c
    chicken stock
  • 6-8 c
  • 3
    medium potatoes, diced large
  • 1
    bay leaf
  • 1
    medium onion, diced
  • 2 stalk(s)
    celery, diced, tops reserved
  • 500 g
    imitation crabmeat, chopped, 1 lb
  • 500 g
    shrimp, peeled, deveined, tails removed
  • ·
    pepper to taste
  • ·
    olive oil as needed
  • 1/2 c
    dry spaghetti, broken into 2 inch pieces

How to Make Crab & Shrimp Soup


  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery. When the onion and celery is softened, add that to the pot with the potatoes.
  3. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  4. While the soup is simmering and the spaghetti cooking, clean the shrimp and chop the celery tops. When the spaghetti is cooked, add the shrimp and the chopped celery tops to the pot.
  5. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  6. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.

Printable Recipe Card

About Crab & Shrimp Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American

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