Rich and Velvety Creamy Crab Soup Recipe

Are you searching for a bowl of comfort that brings the taste of the ocean to your table? This Creamy Crab Soup is the answer, offering a luxurious seafood experience without the fuss. Whether it’s a cozy night in or a special occasion, this recipe is sure to impress your guests and satisfy your seafood cravings.

This isn’t just another dish; it’s a celebration of flavors that blend perfectly to create a rich and velvety seafood soup. With its delightful combination of tender crab meat and creamy broth, you’ll find it hard to resist going back for seconds. Perfect for those chilly evenings when you want something warm and indulgent!

Dive into this recipe that delivers a taste of the sea right in your own kitchen. It’s simple enough for a weeknight meal, yet elegant enough for entertaining. Trust me, your taste buds will thank you for this seafood soup delight.

Delicious and Easy Creamy Crab Soup

A bowl of creamy crab soup with crab meat and parsley, alongside a slice of crusty bread.

This creamy crab soup is a luxurious blend of sweet crab meat, aromatic vegetables, and a silky smooth broth. Each spoonful is filled with rich flavors that make it a standout dish among seafood soups, perfect for warming you up on cold days.

Ingredients

1 pound fresh or canned crab meat, drained
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup celery, diced
1 cup carrots, diced
4 cups seafood or vegetable broth
1 cup heavy cream
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
Add Broth: Pour in the seafood or vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
Incorporate Crab: Gently stir in the crab meat and Old Bay seasoning. Allow to simmer for another 5 minutes to heat through.
Creamy Finish: Add the heavy cream and stir well. Cook for an additional 2-3 minutes until warmed. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread or crackers.