Crab Soup
Rich and creamy crab soup inspired by classic Charleston she crab soup. Made with tender crab meat, sautéed onion, celery, garlic, and a flavorful roux, then simmered in chicken broth with Old Bay, Worcestershire, thyme, and a touch of cayenne. Finished with heavy cream and lemon juice for a smooth, bisque-like texture and balanced flavor. An easy homemade seafood soup that delivers deep, savory taste using simple ingredients—no crab roe required.
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Ingredients
- 1 pound Crab meat
- 2 tbsp Butter
- 1/2 cup Yellow onion, diced
- 1/2 cup Celery, diced
- 3 cloves Garlic
- 2 tbsp Tomato paste
- 1 tsp Old Bay seasoning
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 tsp Cayenne pepper
- 2 tbsp Flour
- 2 cups Chicken broth
- 1½ cups Heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Lemon juice
- 1/2 tsp Thyme
Instructions
- Melt the butter in a dutch oven or soup pot over medium heat.
- Add the diced onion and celery and sauté for 5-6 minutes or until softened.
- Add the garlic and continue to cook for 1 minute.
- Stir in the tomato paste, old bay, salt, pepper, and cayenne. Cook for 2 minutes.
- Add the flour and cook for 3 minutes, stirring often.
- Pour the chicken broth into the pot, stirring to prevent clumping. *see notes*
- Add the heavy cream, worcestershire, lemon juice, and thyme.
- Simmer for 5 minutes, then add the crab meat.
- Continue simmering for 15 minutes.
- Serve immediately
Notes
At this point if you would like the soup to be smoother like a bisque, you may blend the ingredients with an immersion blender.
Nutrition
Serving: 1cupCalories: 380kcal
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