Crab Soup Recipe – Eats Now

Name: Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 peeled and diced carrots; 1 diced leek; 1 diced onion; 2 diced celery ribs; 1 fresh branch thyme; 2 tablespoons extra-virgin olive oil; 2 pounds crab or lobster shells; 3 diced shallots; 2 cups Chardonnay; 1 cup lobster or fish broth; 2 quarts heavy cream; Sea salt and freshly ground black pepper to taste; 1 pound jumbo lump crab; 1 pound special crab; 1 carrot, turnip, zucchini and celery rib, each julienned, 2 inches long; 1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

Servings: persons

2 peeled and diced carrots
1 diced leek
1 diced onion
2 diced celery ribs
1 fresh branch thyme
2 tablespoons extra-virgin olive oil
2 pounds crab or lobster shells
3 diced shallots
2 cups Chardonnay
1 cup lobster or fish broth
2 quarts heavy cream
Sea salt and freshly ground black pepper to taste
1 pound jumbo lump crab
1 pound special crab
1 carrot, turnip, zucchini and celery rib, each julienned, 2 inches long
1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

1
Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes.
2
Add the crab or lobster shells and cook for 10 minutes.
3
Add the shallots and saute for five more minutes.
4
Add the Chardonnay and simmer, uncovered, for five minutes.
5
Then add the lobster or fish broth and reduce for 10 minutes.
6
Add the cream and simmer slowly for 15 minutes.
7
Strain the soup and add sea salt and pepper to taste.
8
Put eight pieces of lump crab in each serving bowl.
9
Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more.
10
Then puree in a blender or food processor and strain through a sieve.
11
In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute.
12
Immerse them immediately in cold water and drain.
13
Crisscross the lump crab in each soup bowl with julienned strips.
14
Sprinkle with a touch of lobster coral or green scallion.
15
Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table.
16
Serve the soup in a tureen.

310

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 peeled and diced carrots, 1 diced leek, 1 diced onion, 2 diced celery ribs, and more.

Yes, Crab 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 Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions