This real Maryland-style cream of crab soup is just perfect! My classic recipe only needs 10 ingredients and takes 35 minutes to make. Recipe includes a how-to video!.
Crab soup is a cherished staple in many coastal cuisines, especially in places like Maryland where blue crab is plentiful. This rich, comforting soup highlights the sweet flavor of crab meat in a creamy, hearty broth. While recipes vary, crab soup is often thickened with a roux and accented with spices like Old Bay seasoning. It can be served as a first course or entree, and is especially popular during colder months when a warming bowl of soup really hits the spot.
A Brief History of Crab Soup
Crab soups originated where crab was abundant, which includes coastal regions of the United States and Asia. In America, crab soup has long been associated with Maryland cuisine. This is likely because the Chesapeake Bay has sustained large populations of blue crab for centuries. Fishermen would catch the tasty crustaceans and local cooks soon incorporated them into chowders and bisques.
Over time, recipes evolved to highlight the delicate flavor of the crab meat. Cream of crab soup emerged as a regional specialty, made rich and velvety with a roux and dairy. Splashes of dry sherry added complexity while Old Bay seasoning accented the brininess of the seafood It became a staple for Maryland crab houses and a must-try dish for visitors.
On the West Coast, Dungeness crab lends itself to hearty, tomato-based crab soups and stews And in Asia, you’ll find spicy crab soups featuring chili peppers and aromatics No matter the preparation, crab soup captures the essence of this sweet shellfish in soup form.
What Type of Crab is Best for Soup?
The most common types of crab used in soups are
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Blue crab – This is the quintessential crab for Maryland-style crab soups. Blue crab has a delicate, slightly sweet flavor. The large chunks of jumbo lump crab meat shine when gently poached in cream soups.
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Dungeness crab – Found off the Pacific coast, its sweet, briny flavor stands up to tomato broths and robust seasonings. The flaky meat adds hearty texture to West Coast-style crab stews.
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King crab – The large legs offer bountiful meat with a very sweet, rich flavor. It works nicely in bisques but can be pricey.
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Snow crab – Tender, flaky leg meat with a subtly sweet taste. Not used as often but can add variety to crab soups.
No matter what type of crab you choose, make sure it’s high-quality, fresh crab meat. Canned imitation crab doesn’t compare to the real thing when making crab soups from scratch.
Common Ingredients in Crab Soup Recipes
Dairy – Most crab soups start with a roux made from butter and flour. Milk or cream are added to create a creamy base. Half-and-half, heavy cream, or a mix of milk and cream are common. Avoid low-fat dairy options as they compromise the rich texture.
Vegetables – Onions, carrots, celery, and bell peppers help add flavor. Potatoes and corn lend starchiness and sweetness. Tomatoes are popular for West Coast-style crab stews.
Herbs & Spices – Old Bay seasoning is a must for Maryland crab soup. Other options include cayenne, paprika, thyme, sherry, Worcestershire sauce, lemon juice, and hot sauce. Basil, parsley, tarragon, and chives help finish the soup.
Seafood Stock – Adding shrimp shells, lobster shells, or fish bones contributes extra seafood flavor. Chicken stock also works nicely.
Crab Meat – Jumbo lump or backfin lump crab meat is ideal for maintaining large, tender chunks in the soup. Avoid canned crab meat which lacks flavor and texture.
By thoughtfully combining these supporting ingredients, you allow the natural sweetness of the crab to shine through.
Popular Types of Crab Soup Recipes
There are a few main ways that crab soup is prepared, though regional differences abound.
Cream of Crab Soup
This classic Maryland recipe features crab meat gently poached in a velvety cream soup base seasoned with Old Bay. It’s elegant in its simplicity, allowing the crab flavor to take center stage. The soup is thickened with a blonde roux and finished with a splash of sherry or dry white wine.
Maryland Crab Soup
Also known as crab stew, this version includes vegetables like tomatoes, corn, and potatoes simmered in a tomato-vegetable broth. Blue crab is added at the end so it gently warms through without overcooking. Old Bay and other spices season the soup.
West Coast Crab Stew
This tomato-based soup is chunky with potatoes, beans, corn, peppers, and aromatics like garlic and cumin. The broth has a Southwestern vibe with additions like chili powder, cumin, and cayenne pepper. Dungeness crab meat is folded in at the end.
Asian Crab Soup
Spicy broths flavored with garlic, ginger, scallions, and chili peppers provide the base. Crab meat, noodles, bok choy, and fresh herbs are simmered briefly so the crab doesn’t get rubbery. Popular in Vietnamese, Thai, and Chinese cuisines.
Crab Bisque
This elegant French soup features an intensely flavored shellfish stock as the base. Onions, tomatoes, brandy or wine, and cream are added. The soup is pureed to a smooth consistency then garnished with crab meat right before serving.
No matter which preparation you choose, crab soup is the perfect way to savor sweet, succulent crab meat in steaming spoonfuls. Now that you know the basics behind this classic soup, you can start experimenting with your own recipes.
Just take care not to overcook the crab meat during simmering. And be sure to source high-quality, fresh crab rather than canned. With a little practice, you’ll be impressing guests with your own signature crab soups in no time!
Two Classic Crab Soup Recipes to Try
To get you started, here are full recipes for two quintessential crab soups:
Cream of Crab Soup
This recipe from Once Upon a Chef produces the quintessential cream of crab soup. The ingredients are simple, yet perfectly balanced. Be sure to use high-quality lump crab meat and dry sherry to really do it justice!
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups half and half
- 1 teaspoon Dijon mustard
- 1 tablespoon Old Bay seasoning, plus more for serving
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 2 tablespoons dry sherry
- 1⁄2 pound lump crabmeat, picked over to remove any shells
- Finely chopped fresh chives, for garnish
- Lemon wedges, for serving
Instructions:
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Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
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Whisking constantly, gradually add the half and half.
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Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently.
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Once boiling, reduce the heat to a simmer. Cook, uncovered, until thickened, about 30 seconds.
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Stir in the sherry and crabmeat.
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Taste and adjust seasoning as needed.
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Ladle into bowls and garnish with chives.
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Serve with lemon wedges, if desired.
Spicy West Coast Crab Stew
This recipe from Sugar Spun Run features the iconic flavors of West Coast crab soup. Tomatoes, corn, and peppers simmer in a spicy broth before chunks of crab are added. Top with crunchy tortilla strips for a fun garnish.
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 15-oz cans fire roasted diced tomatoes
- 2 cups vegetable or chicken broth
- 1 15-oz can corn, drained
- 1 4-oz can diced green chiles
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 lb lump crab meat
- Lime wedges, for serving
- Tortilla strips, for garnish
Instructions:
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Heat the olive oil in a large pot over medium heat. Add the onion, celery, and bell pepper. Cook for 5 minutes until starting to soften.
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Add the garlic and cook 1 minute more.
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Stir in the fire roasted tomatoes, broth, corn, green chiles, chili powder, cumin, and season with salt and pepper to taste.
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Bring to a boil then reduce heat and simmer 20 minutes.
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Stir in the crab meat and cook just until heated through, about 3 more minutes.
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Ladle the stew
The BEST Cream of Crab
I’m extremely particular about my cream of crab soup. It’s a favorite of mine and easy to find here in Maryland, but it’s too bad that so many places don’t follow the simple recipe. My recipe tackles some of my biggest pet peeves with this classic soup.
How to Make It
- Cook the onion in melted butter until softened.
- For about 90 seconds, whisk in the flour, spices, and salt. Like blooming cocoa powder, letting the spices and flour cook this way makes them taste better.
- While whisking, slowly add the half-and-half. Then, let the soup simmer until it gets thicker (be sure to stir it often!). When it coats the back of a spoon, it’s done.
- Stir the crab meat, cream, and sherry together after adding them. Keep cooking on low heat for a few more minutes; the soup will keep getting thicker as it cooks. Then, enjoy!
SAM’S TIP: It’s very important to let your soup thicken enough after adding the half and half. It should coat the back of the spoon enough that you can’t see the spoon through the soup. Otherwise, it won’t be as thick as it ought to be.
You should enjoy this within 3 days of preparing. Make sure to store it in an airtight container in the fridge.
I say yes with a caveat. I personally don’t like to freeze it because, like my potato soup and many other cream-based soups, it tends to separate and get worse as it thaws. This can sometimes be remedied by reheating over low heat and whisking, though. If you don’t mind this and still want to freeze the soup, read the recipe notes below for full instructions on how to do so.
Because of the flour roux and the cream, this soup will be thick. But you need to let the heavy cream thicken before you add the crab meat and follow the rest of the recipe. There are pictures in the recipe to help you make sure your soup is at the right stage before you move on. The soup will also continue to thicken as it sits. If your soup is too thick, you can always add a little water or broth to thin it out.
This Is The BEST SOUP I’ve Ever Made! | Life Changing She Crab Soup Recipe
How do you make crab soup?
Sauté the onion and celery until soft while stirring with a wooden spoon, about 5 minutes. Whisk in the flour, and cook for 2 minutes. Slowly pour in the seafood stock, whisking continuously so the crab soup remains smooth. Add the heavy cream while whisking, then repeat with the whole milk. Stir in the white crab meat, sherry, and spices.
What is cream of crab soup?
Indulge your tastebuds and make a batch of this one-pot cream of crab soup for dinner. This cream of crab soup is the picture of a warm meal with a fresh seafood twist. The lumps of fresh crab meat will send any seafood lover running to the kitchen. The velvety smooth base and perfect seasoning keep everyone coming back for more.
What makes a good crab soup?
Old Bay Seasoning – Old Bay is the key ingredient in this soup. It offers the most delicious combination of flavors with just a hint of spice and it pairs perfectly with the creamy broth and chunks of crabmeat. Flour – All-purpose flour will give you the best flavor and texture for this creamy crab soup.
What is Maryland crab soup?
Also more soups than usual. Maryland crab soup is a delicious summertime favorite around our house but also a perfect bowl of comfort food for the early days of fall. It’s a tomato-based soup that is loaded with farmers’ market-style veggies, like corn, green beans, carrots, potatoes, and peas.