Mouth Watering Crab Soup with a Twist

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 4
prep time 20 Min
cook time 30 Min
method Stove Top


  • 2 slice
    thick-sliced bacon, diced
  • 1/2 md
    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

How To Make

  • 1
    Gather all your ingredients.
  • 2
    Sauté the diced bacon in a heavy-bottom pot over medium heat, until cooked through, but not crisp.
  • 3
    Chef’s Note: The pot should be big enough to hold all of the ingredients.
  • 4
    Remove the bacon from the pot, drain on a paper towel, and reserve.
  • 5
    Remove all but one tablespoon of the bacon fat from the pot.
  • 6
    Add the butter to the pot, and melt the butter, until the foaming subsides.
  • 7
    Add the grated onion, and continue to cook over medium heat until softened, about 5 to 6 minutes.
  • 8
    Combine the milk, half & half, and heavy cream in a bowl.
  • 9
    Take about 4 tablespoons of the liquid, and add to a small bowl with the flour, and whisk together to make a slurry, and reserve.
  • 10
    Add the milk liquid to the pot and stir to combine with the onions, and butter.
  • 11
    Add the parsley, Old Bay, salt, pepper, and cayenne to the pot, and stir to combine.
  • 12
    Add the flour slurry to the pot, and stir to combine.
  • 13
    Continue to cook over medium heat until the mixture begins to simmer.
  • 14
    Reduce the heat to keep the liquid at a simmer, and continue to stir until the liquid thickens, about 10 to 12 minutes.
  • 15
    After the liquid thickens, add the crab, reserved bacon, and continue to simmer, for about 5 minutes.
  • 16
    Add some dry sherry to a small pouring pitcher.
  • 17
    Add the crab soup to a bowl, sprinkle some parsley on top, and serve with the sherry on the side, and maybe some oyster crackers.
  • 18
    Chef'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.
  • 19
    Keep the faith, and keep cooking.