Description
This rich and creamy Crab Soup combines succulent lump crabmeat with a smooth, velvety base made from butter, flour, and half & half, seasoned perfectly with Dijon mustard and Old Bay seasoning. Garnished with fresh chives and served with optional lemon wedges, this comforting soup is a delightful appetizer or light meal that brings the flavors of the sea to your table.
Ingredients
Sauce Base
- 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
Seafood
- ½ pound lump crabmeat, picked over to remove any shells
Garnish and Serving
- Finely chopped chives, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Melt Butter and Combine with Flour: In a medium saucepan over medium-low heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for about 1 minute until the mixture is well blended and forms a roux, which will thicken the soup.
- Add Half & Half and Seasonings: Gradually whisk in the half & half, ensuring the mixture stays smooth. Stir in the Dijon mustard, Old Bay seasoning, salt, and freshly ground black pepper. Continue whisking frequently, scraping the pot edges where the flour mixture tends to settle.
- Bring to a Boil and Simmer: Increase the heat slightly to bring the soup to a boil. Once boiling, reduce heat to a simmer and cook uncovered for about 30 seconds or until the soup thickens to the desired consistency.
- Incorporate Crabmeat: Gently fold in the lump crabmeat, taking care not to break it apart too much. Taste the soup and adjust salt, pepper, or Old Bay seasoning as needed. If the soup seems too thick, thin it by adding a small amount of water gradually, keeping in mind it will thicken further as it sits.
- Serve: Ladle the warm crab soup into bowls and sprinkle with finely chopped chives. Offer lemon wedges on the side for optional squeezing to enhance the flavor.
Notes
- Use lump crabmeat for the best texture and flavor; avoid claw meat for this recipe.
- Old Bay seasoning can be adjusted based on taste preference or substituted with other seafood seasoning blends.
- If the soup thickens too much after resting, stir in a little water or half & half to loosen it before serving.
- Lemon wedges add a bright, fresh contrast to the creamy soup but are optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 95mg
