Indulge your taste buds with a bowl of creamy comfort that captures the essence of the sea! Our Cream of Crab Soup is not just any ordinary soup; it's a luxurious experience that will transport you straight to the coast with every spoonful. Imagine rich, velvety textures mingling with the sweet, succulent flavors of fresh crab meat, all beautifully balanced with a hint of Old Bay seasoning. Whether you're hosting a dinner party or simply craving a cozy night in, this recipe is sure to impress. Dive into the details below and discover how to create this delectable dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat, picked over
- 1/2 cup butter
- 1/2 cup onion, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large heavy-bottomed pot, melt butter over medium heat until it becomes foamy and starts to slightly brown.
- Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes, stirring frequently to prevent burning.
- Sprinkle flour over the butter and onion mixture, stirring constantly to create a roux. Cook for 2-3 minutes to remove raw flour taste, ensuring the mixture turns a light golden color.
- Gradually pour in chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring occasionally.
- Reduce heat to low and let the soup simmer for about 10 minutes, allowing it to thicken slightly and develop deeper flavors.
- Stir in heavy cream and Old Bay seasoning, mixing thoroughly to incorporate.
- Gently fold in the picked crab meat, being careful not to break up the delicate meat chunks.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Simmer for an additional 5-7 minutes, ensuring the soup is heated through but not boiling.
- Ladle hot soup into serving bowls and garnish with fresh chopped parsley.
- Serve immediately while hot, optionally with crusty bread or oyster crackers on the side.
Tips
- Choose Quality Crab Meat: For the best flavor, use fresh or high-quality canned crab meat. Avoid imitation crab, as it lacks the rich taste that real crab brings to the soup.
- Don’t Rush the Roux: When making the roux, take your time to cook it until it reaches a light golden color. This step adds depth to the flavor and ensures a silky texture in your soup.
- Whisk Constantly: When adding the chicken broth, whisk continuously to prevent lumps. This will help achieve a smooth and creamy consistency that’s essential for a great soup.
- Adjust Seasoning: Taste your soup before serving and adjust the salt and pepper as needed. The amount of seasoning can vary based on the saltiness of your crab and broth.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also enhances the flavor. Consider serving with a side of crusty bread or oyster crackers for an extra touch.
- Store Leftovers Properly: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of cream to restore creaminess.
- Experiment with Flavors: Feel free to add your twist by incorporating other herbs or spices, such as thyme or a dash of cayenne pepper for a little kick.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 12g
Protein: 35g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 220mg
