Cream of Crab Soup Recipe

Name: Cream of Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce butter; 12 ounce flour; 1 14 pints fish stock (or chicken); 2 eggs, hard boiled; 58 pint single cream; 58 pint milk; 1 ½ teaspoons salt; ⅛ teaspoon white pepper; 1 lb crabmeat; 3 tablespoons pale dry sherry; 3 tablespoons lime juice; 1 dash Angostura bitters

Servings: persons

1 ounce butter
12 ounce flour
1 14 pints fish stock (or chicken)
2 eggs, hard boiled
58 pint single cream
58 pint milk
1 ½ teaspoons salt
⅛ teaspoon white pepper
1 lb crabmeat
3 tablespoons pale dry sherry
3 tablespoons lime juice
1 dash Angostura bitters

1
Melt butter over moderate heat in large saucepan.
2
When butter bubbles,add flour & mix thoroughly.
3
Pour in a6 Tblsp of stock.
4
cook over high heat, stirring constantly, until sauce thickens & comes to the boil.
5
Reduce heat to low & simmer for 3 mins to cook flour.
6
Stir in finely mashed eggs, rest of stock,cream, milk,salt & pepper.
7
Bring to booil over high heat, still stirring.
8
Reduce heat to moderate and add sherry, crabmeat, lime juice & bitters.
9
cook for 2 - 3 mins more to heat crabmeat through.
10
Taste for seasoning.
11
serve at once from heated tureen or in iundividual soup bowls.

6694

kcal

Calories

622

Fat

182

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 12 ingredients. The key ingredients include: 1 ounce butter, 12 ounce flour, 1 14 pints fish stock (or chicken), 2 eggs, hard boiled, and more.

Yes, Cream of 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!

Cream of Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions