Description
Indulge in the rich and creamy goodness of this Crab Soup, a flavorful seafood delight that’s perfect for any occasion.
Ingredients
Scale
Base:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Aromatics:
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, minced
Roux and Broth:
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or chicken broth
Seasoning and Garnish:
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the onion, celery, and carrot and cook for about 5-7 minutes until softened.
- Add Flavors: Add the garlic and cook for another minute until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Simmer: Slowly whisk in the seafood stock, stirring until smooth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Finish Soup: Stir in the half-and-half, Old Bay seasoning, paprika, salt, and black pepper. Simmer for another 5 minutes, then gently fold in the lump crab meat and cook just until heated through.
- Adjust Seasoning: Taste and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges.
Notes
- For extra richness, use all heavy cream instead of half-and-half.
- This soup pairs perfectly with crusty bread or oyster crackers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg
