Crab and Mini Shrimp Soup Recipe

Name: Crab and Mini Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) canlump crab; 1 (4 ounce) can baby shrimp; 6 baby carrots, halfed and diced; 1 stalk celery, quartered and diced; ¼ cup onion, diced; 1 ½ cups milk; 1 (14 1/2 ounce) can cream-style corn; 1 (10 1/4 ounce) can cream of potato soup; ½ teaspoon garlic powder; ½ teaspoon ground pepper, fresh; ¼ teaspoon Old Bay Seasoning; ⅛ teaspoon ground cayenne pepper; 1 tablespoon butter

Servings: persons

1 (6 ounce) canlump crab
1 (4 ounce) can baby shrimp
6 baby carrots, halfed and diced
1 stalk celery, quartered and diced
¼ cup onion, diced
1 ½ cups milk
1 (14 1/2 ounce) can cream-style corn
1 (10 1/4 ounce) can cream of potato soup
½ teaspoon garlic powder
½ teaspoon ground pepper, fresh
¼ teaspoon Old Bay Seasoning
⅛ teaspoon ground cayenne pepper
1 tablespoon butter

1
add butter to medium size sauce pan, cut veggies into small diced sizes and add to butter.
2
Heat over low and sweat veggies til soft - about 10mins.
3
after veggies are soft, add soup, milk and cream corn into pan.
4
then add your spices.
5
heat on low so you don't scorch milk.
6
This should take 10/15 minutes.
7
Drain your crab and tiny shrimp.
8
after the soup base has been warming for 10/15 minutes add the crab and tiny shrimp.
9
raise heat to med/high stirring until hot.
10
Remove from heat and serve.
11
ENJOY!

284

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1 (6 ounce) canlump crab, 1 (4 ounce) can baby shrimp, 6 baby carrots, halfed and diced, 1 stalk celery, quartered and diced, and more.

Yes, Crab and Mini 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!

Crab and Mini Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions