Chili Crab Shrimp Soup Recipe

Name: Chili Crab Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole crabs, I use Dungeness Crabs at about 1 & 1/2 lbs each. (in a pinch you can use just one big crab); 1/2 lb small baby shrimp (you can use larger shrimp if you like); 4 slices bacon, chopped; 2 cups milk (I try to make it 2% Milk, for health, but everyone likes it better with whole milk); 2 tablespoons butter; 3 carrots, roughly chopped; 2 celery ribs, roughly chopped; 1 small onion; 3 garlic cloves, finely chopped; 3 potatoes, chopped into medium size pieces; 1 tablespoon chili powder (which type you use will decide how spicy it gets); 1 pinch cayenne; salt & pepper

Servings: persons

2 whole crabs, I use Dungeness Crabs at about 1 & 1/2 lbs each. (in a pinch you can use just one big crab)
1/2 lb small baby shrimp (you can use larger shrimp if you like)
4 slices bacon, chopped
2 cups milk (I try to make it 2% Milk, for health, but everyone likes it better with whole milk)
2 tablespoons butter
3 carrots, roughly chopped
2 celery ribs, roughly chopped
1 small onion
3 garlic cloves, finely chopped
3 potatoes, chopped into medium size pieces
1 tablespoon chili powder (which type you use will decide how spicy it gets)
1 pinch cayenne
salt & pepper

1
Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside.
2
Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup.
3
Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick.
4
After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet).
5
Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot.
6
Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste.
7
(If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole crabs, I use Dungeness Crabs at about 1 & 1/2 lbs each. (in a pinch you can use just one big crab), 1/2 lb small baby shrimp (you can use larger shrimp if you like), 4 slices bacon, chopped, 2 cups milk (I try to make it 2% Milk, for health, but everyone likes it better with whole milk), and more.

Yes, Chili Crab Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Crab Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions