Mouth Watering Crab Soup with a Twist

Andy Anderson !


Crab soup is like a blank canvas… you can add just about anything; however, if you add too much, it becomes chowder (nothing wrong with chowder).

This recipe highlights the taste of the crab, and adds a few other flavors to enhance the experience. This basic recipe came from a restaurant I worked at in Chicago, and the sous chef told me that it had won an award in Maryland; and in Maryland, they know their crab.

Over the years, I’ve made a few adjustments to the original recipe, but I think that you’ll enjoy it.

So, you ready… Let’s get into the kitchen.

★★★★★ 2 votes
20 Min
30 Min
Stove Top


2 slice
thick-sliced bacon, diced
1/2 medium
yellow onion, grated, not diced, about 6 ounces
1 c
whole milk
2 c
half & half
1 c
heavy cream
1 lb
jumbo lump crabmeat
1 Tbsp
fresh parsley, chopped, plus more for garnish
2 tsp
old bay seasoning
1 pinch
4 Tbsp
sweet butter, salted
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
2 Tbsp
flour, all purpose
dry sherry, to taste


1Gather all your ingredients.
2Sauté the diced bacon in a heavy-bottom pot over medium heat, until cooked through, but not crisp.
3Chef’s Note: The pot should be big enough to hold all of the ingredients.
4Remove the bacon from the pot, drain on a paper towel, and reserve.
5Remove all but one tablespoon of the bacon fat from the pot.
6Add the butter to the pot, and melt the butter, until the foaming subsides.
7Add the grated onion, and continue to cook over medium heat until softened, about 5 to 6 minutes.
8Combine the milk, half & half, and heavy cream in a bowl.
9Take about 4 tablespoons of the liquid, and add to a small bowl with the flour, and whisk together to make a slurry, and reserve.
10Add the milk liquid to the pot and stir to combine with the onions, and butter.
11Add the parsley, Old Bay, salt, pepper, and cayenne to the pot, and stir to combine.
12Add the flour slurry to the pot, and stir to combine.
13Continue to cook over medium heat until the mixture begins to simmer.
14Reduce the heat to keep the liquid at a simmer, and continue to stir until the liquid thickens, about 10 to 12 minutes.
15After the liquid thickens, add the crab, reserved bacon, and continue to simmer, for about 5 minutes.
16Add some dry sherry to a small pouring pitcher.
17Add the crab soup to a bowl, sprinkle some parsley on top, and serve with the sherry on the side, and maybe some oyster crackers.
18Chef's Note: I am aware that many of you do not drink, and the last I heard sherry was made of alcohol. The soup tastes good without it; however, it tastes excellent with a splash of it... Your choice.
19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish Soups, Other Soups
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Wheat Free, Soy Free
Other Tag: Quick & Easy
Hashtags: #Cream, #crab, #bacon, #soup