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Ultimate Creamy Crab Soup Recipe with Old Bay Flavor

Close-up of a creamy, rich bowl of crab soup topped with shredded crab meat and herbs.
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Make this unbelievably creamy crab soup, packed with authentic Old Bay seasoning and tender lump crab meat. This rich seafood chowder offers comforting flavor and is simple to prepare for your next dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup dry sherry (optional, for depth)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon Old Bay seasoning, plus more for garnish
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 8 ounces lump crab meat, picked over for shells
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. If using sherry, pour it in and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Whisk in the flour until a smooth paste (roux) forms with the butter and vegetables. Cook this mixture for 1 minute, stirring constantly.
  5. Gradually whisk in the seafood broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 5 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, Old Bay seasoning, pepper, and salt. Heat gently until the soup is warmed through. Do not allow the soup to boil after adding the cream.
  7. Gently fold in the lump crab meat. Heat for just 2 to 3 minutes to warm the crab through.
  8. Taste the soup and adjust salt or Old Bay seasoning as needed.
  9. Ladle the rich seafood soup into bowls. Garnish each serving with a sprinkle of extra Old Bay seasoning and fresh parsley.

Notes

  • For a thicker soup, use 1/3 cup of flour instead of 1/4 cup.
  • If you skip the sherry, substitute it with an equal amount of broth or water.
  • Use high-quality lump crab meat for the best texture and flavor in this restaurant-style crab bisque.

Nutrition

Find it online: https://rosatasty.com/crab-soup-ultimate-creamy-recipe-old-bay/