Name: Crab Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups half & half; 1 teaspoon Dijon mustard; 1 tablespoon Old Bay seasoning, plus more for serving; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ½ pound lump crabmeat, picked over to remove any shells; Finely chopped chives, for garnish; Lemon wedges, for serving (optional)

Jump to Recipe· 4.9 from 10 reviews

If you are searching for a comforting bowl that wraps you in warmth and delight, this Crab Soup will become your new favorite. Rich, creamy, and bursting with delicate flavors of fresh crab and a subtle kick of Old Bay seasoning, it’s a dish that feels fancy yet is wonderfully simple to make. Each spoonful offers a perfect balance of buttery smoothness and gentle spice, making it a sensational seafood treat that’s both satisfying and elegant.

Ingredients You’ll Need

Gathering a handful of everyday ingredients is all it takes to create this stunning Crab Soup. Each component plays a crucial role, whether it’s lending richness, a silky texture, or that signature pop of flavor.

Unsalted butter: Adds a creamy base and helps create the roux for thickening the soup perfectly.
All-purpose flour: The thickening agent that brings everything together into a luscious consistency.
Half & half: Combines richness with just the right lightness, keeping the soup silky without heaviness.
Dijon mustard: Introduces a tangy depth that enhances the crab’s delicate flavor beautifully.
Old Bay seasoning: The secret spice blend that gives Crab Soup its unmistakable zest and warmth.
Salt: Balances and elevates all the natural flavors in the soup.
Freshly ground black pepper: Adds a subtle heat layer to complement the sweetness of the crab.
Lump crabmeat: The star of the dish, providing tender, juicy bites of fresh crab in every spoonful.
Chives: Sprinkle on top for a fresh, oniony crunch and vibrant green color.
Lemon wedges (optional): Offering a bright, citrusy contrast that cuts through the richness when squeezed over the soup.

How to Make Crab Soup

Step 1: Making the Roux

Start by melting the butter in a medium saucepan over medium-low heat, then whisk in the flour to create a classic roux. This mixture is the foundation of your soup and must be blended smoothly to avoid lumps. Cooking it for about a minute ensures the raw flour taste cooks off, leading to a rich, velvety texture later.

Step 2: Adding the Dairy and Spices

Next, slowly whisk in the half & half, which thickens the soup gently while keeping it creamy. Then stir in the Dijon mustard, Old Bay seasoning, salt, and freshly ground black pepper. Bring the soup to a boil while whisking often, making sure to scrape the pot’s edges to incorporate any flour remnants. Once boiling, reduce the heat to simmer, letting it thicken slightly, about 30 seconds will do.

Step 3: Incorporating the Crab

After the soup has thickened, carefully fold in the lump crabmeat. This delicate step ensures the crab stays tender and intact. Taste and adjust seasoning if needed. Remember, if your soup feels a touch too thick, you can gently thin it with small amounts of water, as it tends to thicken more while sitting.

Step 4: Final Touches

Serve your Crab Soup hot, garnished with finely chopped chives that add freshness and an appealing pop of color. Offer lemon wedges on the side for anyone wanting a little zesty brightness to balance the creamy perfection.

How to Serve Crab Soup

Garnishes

A sprinkle of fresh chives not only makes the Crab Soup look inviting but also adds a subtle onion flavor that pairs perfectly with the sweet crab. For those who enjoy a citrus flare, a wedge of lemon can be squeezed just before eating, lending a vibrant lift that cuts through the richness effortlessly.

Side Dishes

This Crab Soup pairs beautifully with light, fresh accompaniments. Consider a crisp green salad dressed simply with lemon vinaigrette or a side of crusty bread to soak up every luscious drop. Crab Soup’s rich, velvety texture means you want something that contrasts with its creaminess yet complements the seafood notes well.

Creative Ways to Present

For an impressive presentation, serve Crab Soup in small ramekins or elegant bowls topped with a pinch of Old Bay seasoning for extra flair. You can also float a small crouton or thin slice of toasted baguette with a smear of garlic butter to add texture. For a casual get-together, offer it in mini cups as a decadent, savory starter everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Crab Soup keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to preserve its delicate flavors and creamy texture. Give it a gentle stir before reheating to reincorporate any separated liquid and ensure smoothness.

Freezing

While freezing Crab Soup is possible, it’s best done with caution because the dairy can sometimes separate after thawing. To freeze, allow the soup to cool completely, then place it in a freezer-safe container. Thaw overnight in the refrigerator and expect that you may need to whisk it well during reheating to restore its original texture.

Reheating

Reheat Crab Soup slowly on the stovetop over low to medium heat, stirring frequently to prevent sticking and maintain creaminess. Avoid high heat as this can cause the soup to curdle. Adding a splash of half & half or water while warming can help correct any thickness changes and bring back that perfect silky finish.

FAQs

Can I use canned crabmeat for Crab Soup?

Yes, canned crabmeat can be a convenient alternative, but for the best flavor and texture, fresh or lump crabmeat is preferred. Just be sure to pick through it carefully to remove any shells.

Is Old Bay seasoning essential?

Old Bay seasoning is highly recommended because it lends the distinct flavor that defines Crab Soup. However, if you don’t have it on hand, a mix of celery salt, paprika, and cayenne pepper can be a good substitute.

Can I make this soup dairy-free?

To make a dairy-free Crab Soup, substitute the half & half with a creamy plant-based milk like coconut or cashew milk and use a dairy-free butter alternative. The texture won’t be exactly the same but will still be delicious.

How thick should the Crab Soup be?

The soup should be creamy and thick enough to coat a spoon but still pour easily. If it feels too thick after resting, add small amounts of water or half & half to loosen it up.

What’s the best way to pick over crabmeat?

Gently break apart the crab clusters and pick out any small shell pieces or cartilage. Use your fingers or a fork, and work carefully to keep the lumps intact for the best texture in your soup.

Final Thoughts

This Crab Soup is truly a treasure to have in your recipe collection — simple ingredients lovingly combined into a dish that feels both luxurious and comforting. Whether you’re cooking for a special occasion or craving a soothing bowl on a cozy night, I encourage you to try it out and savor every rich, flavorful spoonful. Your taste buds will thank you!