Creamy Crab Soup Recipe

Name: Creamy Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g crabmeat, thawed if frozen; 2 tablespoons butter; ½ cup onion, chopped finely; ½ cup celery, chopped finely; 2 tablespoons flour; 1 dash cayenne; ½ teaspoon salt; 2 cups milk; 1 cup whipping cream; 1 tablespoon pale dry sherry; 1 teaspoon lemon juice; chopped parsley

Servings: persons

200 g crabmeat, thawed if frozen
2 tablespoons butter
½ cup onion, chopped finely
½ cup celery, chopped finely
2 tablespoons flour
1 dash cayenne
½ teaspoon salt
2 cups milk
1 cup whipping cream
1 tablespoon pale dry sherry
1 teaspoon lemon juice
chopped parsley

1
Drain crab and remove bits of shell and cartilage.
2
Cut the legs in pieces.
3
Saute the onion and celery in butter for about 10 minutes.
4
Blend in the flour and the seasonings.
5
Add the milk, stirring and cooking until it is smooth and has a thick consistency.
6
Puree the soup in a blender.
7
Put the soup back in the pan and add the crab and cream.
8
Garnish with parsley and enjoy!

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 200 g crabmeat, thawed if frozen, 2 tablespoons butter, ½ cup onion, chopped finely, ½ cup celery, chopped finely, and more.

Yes, Creamy 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.

Creamy Crab Soup

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