For the holidays, my mother-in-law, Marie, provided a simple loaded mashed potato casserole dish. You can prepare this the day before and bake it just before serving.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 to 1 – cup servings |
Ingredients
- 3 tablespoons butter
- ¾ cup minced onion
- 3 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds crabmeat, flaked
- 3 ½ cups milk
- ⅔ cup heavy cream
Instructions
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 577 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with others, great base, needs more flavor. However the ingredients are readily available and for that reason I gave it 5 stars. This will be my go to she crab soup recipe. Other recipes call for ingredients my store does not carry, like mace, crab roe, fish stock. I don’t have the time or inclination to make fish stock. My family would not like boiled eggs in the soup which can sub for the crab roe. I dont know what to substitute for mace. So I drew upon the suggestions in other reviews and added old bay, dry sherry, paprika and a little more salt and pepper to this recipe. It was great. I highly recommend it and then just add what you like. As an aside, this recipe calls for alot of crab. you could use less and still have good flavor and texture.
It’s ok. It’s very hard to go wrong with crab unless it’s just horribly done. But the other reviewers are right; it is pretty bland and lacking seasoning?. But this recipe is worth holding onto as a base. And personally I like my crab soup a little thicker, so next time I’ll probably go 50/50 on the heavy whipping cream and milk
With the adjustments I made I gave this recipe 4 stars. Otherwise I’d give it 2 stars. After reading over many recipes I made this recipe with a few adjustments. I also made half of the recipe as I was the only one eating it. My first adjustment is that I used a jar of Boss Crabmeat (8 oz.) because I could not find fresh crab legs where I shop. . I found that 1 jar was sufficient for the amount of soup that was made. I used half & half instead of heavy cream. t added 1 tsp of Old Bay Seasoning as other people suggested to use it.. I also added about 1/3 cup of sherry to the soup towards the end of the cooking time. Do not use the cooking sherry found at the grocery store. I think the adjustments that I made really enhanced the flavor of this soup. I will make this again but with my adjustments. Otherwise, I think the soup would be pretty bland.
great base. i changed my liquids to 1 pint heavy cream and 1 c. of shrimp broth. i might add a little more flour next time as it wasnt as thick as i would like. i was looking for more of a clam chowder thickness.
So yummy! Just put a pot on to cook – my girlfriends ask me to make this for them every year on our annual beach trip! The lump crab comes from the local seafood market so it’s always fresh, and it’s so quick and easy to prepare! Definitely one of our favorite meals!
A little bland on it’s own, but I added Old Bay to my taste and it made this soup perfect with a very nice texture. It’s a great way to use any leftover crabmeat – and a very easy soup recipe.
I made this tonight and my family loved it. I did not use cream, only milk. To thicken I added a roux of 1 tsp cornstarch and 3 tsp of water. I also added old bay seasoning and 1/2 cup Duplin’s Scuppernong (sweet) white wine, and parsley flakes, and a dash or two of hot sauce. It really is a great base to make into your own.
Also gave 3 stars because by itself it would be a little bland. As a base for cream of crab soup it is perfect, and that’s exactly what i was looking for. I added a TON of stuff: Cayenne, creole, lemon thyme, fresh purple basil, old bay, zesty seasoned salt with a hint of lime in place of regular salt, celery seed, red pepper, (if you haven’t noticed, I like my soups SPICY!) I wish i would have had celery to add but i didnt, I didn’t really add any other vegetables besides the onions. For the meat I loaded it up and used about a lb of imitation crab, a lb of jumbo lump crab drained with a little juice left and added to the soup, and 3 small pieces of tilapia i sauteed, and flaked up in a pan were added to the soup. I also added a dash of reisling wine. Anyways this is an awesome base so use it and get creative, make what you like!
This was very quick and easy and a good way to use left over crab legs. I did add a touch of old bay to the recipe – simply because i love the spice
I would recommend using this soup as your base to get started! Thus the reason for the low or average rating. Just going strictly by this recipe – left me with a very bland soup with absolutely no flavor!! I did alot of adding, just by taste, of course – no specific measurements. I added a combination of the following: fresh basil, a little chicken broth, a little extra heavy cream, tomatoe and jalapeno flavored cheddar cheese (and even topped to decorate when served), pinch of sugar, Old Bay, and little additional salt and pepper. Once all of these additions were made to the recipe – it was FANTASTIC!
I’m sorry, I accidentally clicked this to rate it, however was trying to rate a different dish. As for the Soup, Maybe I did something wrong, cause mine wasn’t so good to me, but my husband did like it.
Absolutely wonderful!!
Great recipe. I did add a touch of Old Bay.