Description
A rich and creamy crab soup that brings warmth and flavor to any occasion.
Ingredients
Scale
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 chopped Onion
- 2 stalks Celery, diced
- 1 medium Carrot, diced
- 2 cloves Garlic, minced
- 1 tablespoon Flour
- 4 cups Seafood Stock or Chicken Broth
- 1 cup Half-and-Half or Heavy Cream
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Paprika
- Salt to taste
- Black Pepper to taste
- 1 pound Lump Crab Meat
- 2 tablespoons Fresh Parsley, chopped
- 1 whole Lemon, cut into wedges
Instructions
- Begin the Base: In a large pot over medium heat, melt the butter and olive oil together until bubbly. They should emit a rich aroma.
- Sauté the Vegetables: Add the chopped onion, celery, carrot, and minced garlic. Sauté until the vegetables soften and the onion turns translucent, about 5-7 minutes.
- Incorporate Flour: Sprinkle the flour over the softened veggies and stir well, cooking for an additional minute to create a roux that thickens your soup.
- Add the Broth: Gradually pour in the seafood stock, stirring constantly. Continue stirring until the mixture thickens, about 5 minutes.
- Season the Soup: Stir in the Old Bay seasoning, paprika, salt, and pepper. Bring the soup to a gentle simmer for approximately 10 minutes.
- Fold in the Crab: Gently add the lump crab meat and half-and-half, warming the soup through without boiling it.
- Garnish and Serve: Ladle the soup into bowls, finishing with freshly chopped parsley and lemon wedges on the side.
Notes
Make-Ahead Tips: You can prepare the vegetable base a day in advance. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg