Crab and Shrimp Soup

Julianne Frazier


Favorite at my house on cold winter days, for Easter or Christmas.

Blue Ribbon Recipe

This creamy soup is not only quick and easy to throw together, but it is so good. Full of shrimp and big sweet lumps of crab, the flavor combinations are great! The seasonings are spot-on and the slight hint of lemon from the zest pulls it all together. This soup will be great a cool crisp evening or even a special occasion. The Test Kitchen


★★★★★ 2 votes

30 Min
30 Min
Stove Top


  • 1 c
  • 1/2 c
    chopped onion
  • 1 Tbsp
    Old Bay seasoning
  • 1/2 tsp
    thyme, leaves
  • 1/2 tsp
  • ·
    dash white pepper
  • 1 lb
    shrimp, peeled and deveined and cut up
  • 1 lb
    jumbo lump crab meat
  • 2 can(s)
    cream of chicken soup
  • 2 can(s)
    half and half from soup can
  • 2 Tbsp
  • 2 tsp
    lemon zest, grated

How to Make Crab and Shrimp Soup


  1. In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.
  2. Add shrimp, simmer 10 more min.
  3. Stir in soup.
  4. Add 1/2 and 1/2...
  5. ... crab meat, and sherry and lemon zest. Heat through.
  6. Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.

Printable Recipe Card

About Crab and Shrimp Soup

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy Heirloom

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