Description
Welcome to this delicious and easy-to-make Cream of Crab Soup recipe, a dish that will warm your heart and soul. Perfect for seafood lovers, this creamy and flavorful soup is packed with fresh crab, butter, and a hint of Old Bay seasoning. Whether you’re a fan of traditional seafood dishes or looking for a new comfort food recipe, this Cream of Crab Soup is sure to satisfy your cravings.
Ingredients
- 2 tablespoons all-purpose flour
- 1 package (1.25 ounces) dried hollandaise sauce mix
- 4 cups half-n-half (divided)
- 2 tablespoons butter
- 1 1/2 tablespoons Old Bay seasoning
- 1/4 teaspoon celery seed (optional)
- 1/4 teaspoon mustard powder (optional)
- 1 cup whipping cream
- 1 tablespoon sherry vinegar
- 1 pound fresh jumbo lump crab
- Lemon juice to garnish (optional)
- Salt and pepper to taste
Substitution Tips:
For a gluten-free option, use cornstarch in place of flour. If you’re lactose intolerant, substitute half-n-half with a non-dairy creamer or coconut milk for a slightly different flavor profile.
Instructions
Step 1: Prepare the Flour Mix
In a small bowl, combine the all-purpose flour and dried hollandaise sauce mix. Set aside for later use.
Step 2: Melt the Butter and Add Half-n-Half
Melt the butter in a large saucepan over medium heat. Once melted, pour in 2 cups of half-n-half and stir gently until the mixture is smooth.
Step 3: Stir in the Flour Mix
Slowly stir in the flour and hollandaise mixture into the saucepan. Make sure it is fully combined to avoid any lumps.
Step 4: Add the Remaining Ingredients
Add the remaining 2 cups of half-n-half, Old Bay seasoning, whipping cream, celery seed, and mustard powder if using. Stir gently and let the soup simmer for about 10 minutes, allowing the flavors to meld.
Step 5: Add Crab and Sherry Vinegar
Carefully stir in the fresh jumbo lump crab and the sherry vinegar. Simmer for an additional 5 minutes to heat the crab without breaking it apart too much.
Step 6: Final Seasoning and Serve
Season with salt and pepper to taste. If desired, add a splash of lemon juice to enhance the brightness of the soup. Serve hot and enjoy!
Notes
- Fresh Crab vs. Canned Crab: While fresh jumbo lump crab is ideal, you can substitute with high-quality canned crab in a pinch.
- Thickening the Soup: If the soup is too thin for your taste, you can add a little more flour to thicken it.
- Vegetarian Version: Swap out the crab for finely chopped mushrooms and add vegetable broth for a vegetarian twist.