Thanks to Old Bay Seasoning, this Cream of Crab Soup is full of lump crabmeat and tastes like Maryland. A taste of the Eastern shore in your dining room!.
As a Maryland native, crab is my love language. Do you agree? Then you should try my Maryland Crab Cakes, Baked Crab Dip, and Lime-Cilantro Crab Salad Toasts. They are all delicious and use fresh lump crab meat.
Cream of crab soup is a delicious, comforting soup that is popular in crab-loving regions like Maryland and the Gulf Coast. The creamy soup featuring sweet crab meat in a velvety base is a favorite starter for seafood meals. But what if you have leftovers of this rich, indulgent soup? Can you freeze homemade cream of crab soup to enjoy later?
The short answer is yes, you can absolutely freeze cream of crab soup to extend its shelf life. However, there are some important steps to follow before freezing and after thawing to maintain the best texture and flavor. In this article, we’ll go over everything you need to know about successfully freezing cream of crab soup at home.
Should You Freeze Cream-Based Soups?
In general, cream-based soups like cream of crab freeze well and can be thawed and reheated for an easy meal later on. The natural emulsifiers in the dairy help maintain the creamy texture through freezing.
That said, the consistency may be slightly thinner after thawing. The soup may also separate a bit with the dairy solids and fat globules distributing unevenly through the liquid. But a good mixing or blending after reheating will quickly get the soup back to the proper velvety texture.
As long as you take some basic precautions, freezing cream of crab soup at home results in a product nearly as delicious as when freshly made.
Tips for Freezing Cream of Crab Soup
Follow these tips for successfully freezing cream of crab soup:
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Cool completely before freezing – Let the soup cool to room temperature, then refrigerate until completely chilled. Hot soup placed directly into the freezer will not freeze evenly.
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Portion into containers – Divide soup into usable portions in quart containers, bags, or ice cube trays for easy thawing and reheating.
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Leave headspace – Don’t fill containers to the brim. Leave at least 1 inch of headspace to allow for expansion as the soup freezes.
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Use freezer-safe packaging – Glass jars may crack. Use plastic containers, bags, or trays designed for freezing.
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Exclude all air – Compress storage bags to remove excess air before sealing to prevent freezer burn.
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Label containers – Note soup name and freeze date so you know what’s inside and how long it’s been stored.
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Freeze quickly – Get chilled soup into the freezer promptly so it freezes as fast as possible for best texture.
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Freeze for up to 3 months – For best quality and food safety, consume frozen cream of crab soup within 3 months.
Thawing and Reheating Cream of Crab Soup
To properly thaw and reheat cream of crab soup that was frozen:
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Thaw in refrigerator – Transfer frozen soup to the fridge and allow to thaw slowly overnight or for at least 8 hours. Do not thaw at room temperature.
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Reheat on stovetop – For best results, reheat thawed cream of crab soup in a pot over medium-low heat, stirring regularly until hot.
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Avoid microwave – Microwaving can cause separated soup to curdle and result in uneven hot spots.
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Stir well before serving – Blend vigorously with a spoon or whisk to reincorporate any separated liquid or solids.
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Add cream if needed – Stir in extra cream after reheating if a thinner consistency is desired.
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Simmer briefly – After mixing in any additional cream, let the soup simmer briefly to blend flavors.
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Don’t refreeze – Refreezing thawed soup compromises quality and food safety. Always consume reheated leftover soup within a few days.
Ideal Soup to Freeze
The best cream of crab soup to freeze is a freshly-made batch using a roux-thickened dairy base rather than cornstarch, flour, or puréed potatoes. A soup thickened with a butter and flour roux will have the most stable, smooth texture after freezing.
In terms of ingredients, opt for half-and-half over heavy cream, which can curdle more easily when frozen. And use real crab meat – imitation crab doesn’t freeze as well.
Finally, season the soup lightly before freezing. Flavors like salt intensify when frozen, so go easy on seasonings until after you reheat and can adjust to taste.
Storing Other Leftover Soup
While creamy soups freeze especially well, many other soups also freeze successfully:
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Bean soups – Split pea, lentil, black bean
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Hearty vegetable soups – Minestrone, gazpacho, roasted veggies
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Chicken noodle variations
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Chilis and stews – Vegetarian or meat
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Tomato-based soups – With light dairy only
The same tips apply – cool completely before freezing, leave headspace, and reheat gently to preserve texture and flavor. Refer to soup recipes for any specific freezing guidelines.
Some delicate soups don’t freeze well, like egg drop or creamy potato. And flour-thickened soups tend to separate more. But the vast majority of homemade soups freeze beautifully. So don’t hesitate to stash your leftovers in the freezer!
Freezing Individual Soup Servings
Many home cooks love to freeze single-serving portions of soup to pull out for quick lunches and dinners later on. Here are some tips:
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Use small freezer-safe containers like yogurt cups
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Allow headspace in each container for expansion
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Stack cups in freezer, then transfer to bags once frozen
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Label each cup with name and date
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Thaw in refrigerator before carefully reheating in microwave or on stovetop
Freezing cream of crab soup in individual portions makes it easy to enjoy the deliciousness of this indulgent recipe anytime.
The Convenience of Frozen Soup
Having a stash of frozen homemade soup in your freezer is a great way to cut down on takeout meals on busy nights. Just remember these key points:
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Chill soup completely before freezing
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Leave headspace and freeze promptly
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Thaw overnight in fridge before reheating
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Stir well before serving to blend any separation
With proper freezing and reheating, you can enjoy homemade cream of crab soup from your freezer that tastes nearly as fresh and delicious as the day it was cooked. Try freezing your next batch to have this creamy delight ready when a craving strikes!
Why Make This Recipe
The first time I attempted this soup, I ended up with something so thick it resembled crab dip. My husband happily dipped crackers in it anyway. By the third try, the consistency was just right, and I had succeeded in making the best cream of crab soup recipe that wasn’t from a Baltimore crab house. Here’s why you should give it a try:
- Creamy but not stodgy
- Lots of crab flavor (more crab than most other recipes)
- Deliciously spiced, and can be adjusted to your taste
- Summer crab flavor you can enjoy even on cold days
- Lump Crabmeat: For this recipe, I love fresh Maryland blue crab meat, but you can use any kind you can find at the store or fish market. When making soup, you don’t have to spend a lot of money on jumbo lump crab meat. Canned crab meat like Phillips crabmeat will do. That being said, always pick real crab meat; fake crab won’t work.
- Should you want to use shallots instead, you could use ½ white onion or sweet onion instead because they go well with crab.
- Clam juice: This makes the dish taste more like the sea, but you can use vegetable stock, chicken broth, seafood stock, or even water instead.
- Milk and Heavy Cream: This mix makes the soup the creamiest. Because half-and-half is better than milk, you could use 2 cups of it and 1 cup of heavy cream instead. Both 2% and whole milk will work.
- Old Bay Seasoning: This soup tastes like Maryland because of Old Bay. For those who don’t like a lot of heat, start with less and add more as you go. Your grocery store may not have this in the spice aisle, but you can buy Old Bay online.
- This adds a little extra flavor to the soup at the end. You can leave it out if you don’t have it, but it goes really well with this soup.
Step 1: Rinse 1 pound of crabmeat in a fine-mesh sieve and then squeeze small handfuls of crab to get rid of water. Check the meat for any shells. Take out the crabmeat from its shells and put it in a small bowl. Save about ¼ cup to use as a garnish.
Step 2: Peel 2 large shallots, and chop finely.
Step 3: Melt 2 tablespoons unsalted butter in a large nonstick saucepan over medium-low heat. Sauté chopped shallots until translucent, about 2-3 minutes.
Step 4: Whisk in 2 tablespoons flour until combined.
Step 5: Slowly whisk in 1 cup clam juice, 1 cup milk, and 2 cups heavy cream.
For the next step, raise the heat to medium and cook until bubbles form around the edges. This should take about 5 to 7 minutes.
Step 7: Add 3 teaspoons of Old Bay seasoning, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of dry mustard, and ½ teaspoon of ground black pepper. (White pepper makes a good sub for black pepper here. ).
Step 8: Simmer for another 2 minutes, until soup is beginning to thicken, then stir in crabmeat.
Step 9. Cook for 8 more minutes, keeping soup at a low simmer. (Turn down the heat as necessary. ).
Step 10: Taste, and add another teaspoon Old Bay Seasoning if you like it spicy. Stir in 2 tablespoons dry sherry. If you like your soup a little sour, add 1/4 to 1/2 tablespoon of lemon juice.
Step 11: Garnish with chopped parsley and reserved fresh lump crabmeat, sprinkle with Old Bay, and serve.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, or reheat on 80% power in the microwave, stirring occasionally.
Recipe FAQs for Maryland Cream of Crab Soup
No, this soup is not a good candidate for freezing. It’s best not to freeze this soup because the heavy whipping cream and milk will break when they freeze and thaw.
Old Bay Seasoning is a Maryland institution! This spice blend was introduced over 75 years ago by a German immigrant who started the Baltimore Spice Company. It was later renamed Old Bay seasoning after the Old Bay Line, a passenger ship that traveled the Chesapeake Bay line between Baltimore and Norfolk, VA. The McCormick and Co. spice company bought the rights to Old Bay Seasoning in 1900 and still makes it today. Old Bay is a blend of 18 herbs and spices that feature red pepper, celery salt, and paprika. In Maryland, we use Old Bay for tossing steamed crabs as well as seasoning crab cakes or other seafood items. Old Bay is also used to top popcorn, french fries, potato chips, bloody marys, and more.
This soup benefits from a careful watch on it as you cook. You may need to adjust the heat several times. Check on the soup often because you don’t want to burn the shallot and flour mix or let it boil all the way through.
If you want this creamy soup to be thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a paste, then add it to the soup while it’s simmering. Note that if you have leftovers, the soup will thicken up after it cools.
Use a rubber whisk so as not to damage your saucepan when you are whisking in the flour, then the liquids.
Make sure to replenish your Old Bay (and really all your spices) regularly. Old Bay that has been on the shelf for a while is very different from a package that has just been opened. If the color is dull, the taste will be dull too! This Old Bay Shrimp or Old Bay Salmon Rillettes can be made with a new package.
Want to know what to eat with this Cream of Crab Soup recipe? Oyster crackers are a typical choice at restaurants that serve this soup. But it will go just as well with a thick slice of Baguette Garlic Bread.
This soup is very filling, so you might want to eat it with a simple side salad or this light arugula apple salad. In the winter, try pairing with this Beet Salad with Feta. In the summer, this bowl of soup would be lovely served with this Mediterranean Cucumber Tomato Salad.
I like soup all year, but I do eat a bit more of it when it gets cold outside. If you love homemade soup like I do, please check out some of my other favorites:
Have fun making this Cream of Crab Soup recipe! If you do, please rate it and leave a comment below. Your feedback is very important to me.
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Easy Maryland Cream of Crab Soup
Can you freeze cream of crab soup?
This creamy crab soup recipe makes a nice-sized pot of soup that you can share with several people and then freeze the leftovers for the next time you’re craving a bowl. Or pair it with a nice salad for an any-day-of-the-week meal. This five-ingredient cream of crab soup is rich and creamy and very easy to make. 1 tablespoon. Old Bay seasoning
How do you make cream of crab soup?
This five-ingredient cream of crab soup is rich and creamy and very easy to make. 1 tablespoon. Old Bay seasoning Add canned soup plus one can of water each (total of two) to a large saucepan. Pour in evaporated milk. Add crabmeat and Old Bay seasoning and stir well. Simmer on medium-high heat until heated through about 5-10 minutes and serve.
How long does crab soup last in the freezer?
It should last for a few months in the freezer but don’t do what I sometimes do. That’s forgetting all about it in the freezer. This creamy crab soup recipe makes a nice-sized pot of soup that you can share with several people and then freeze the leftovers for the next time you’re craving a bowl.
How do you make a good crab soup?
I chop my onion really fine; this helps it blend into the soup with the cream, adds just a subtle texture, and allows the crab to be the real star of the show. I opt for a yellow onion, but you could just as well use a white or sweet onion. Flour. This, combined with the butter, creates a roux base for our soup that adds thickness and body.