Description
A rich, creamy soup featuring the delicate sweetness of crab meat, complemented by aromatic vegetables, spices, and herbs. Ideal for a cozy meal or an elegant starter.
Ingredients
Scale
- 1 lb crab meat (fresh, canned, or lump)
- 2 tbsp butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, celery, and carrot. Sauté until soft and translucent.
- Stir in minced garlic and cook for another minute.
- Sprinkle in flour and stir continuously to form a roux, cooking for 2-3 minutes.
- Gradually whisk in chicken or seafood stock until smooth.
- Add bay leaf, thyme, and Old Bay seasoning. Simmer for 10-15 minutes, stirring occasionally.
- Reduce heat to low, stir in heavy cream.
- Gently fold in crab meat and simmer for 5-10 minutes. Do not boil.
- Season with salt, pepper, and lemon juice to taste.
- Remove bay leaf and garnish with chopped parsley before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Add diced potatoes or corn kernels for a heartier texture.
- Blend part of the soup for a smoother consistency.
- A splash of sherry or white wine can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg