Go Back Email Link
+ servings

Cream of Crab Soup

No ratings yet
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Seafood, Soup
Servings 4 -6 servings


  • 1 lb. crab meat shells removed
  • 2 small white potatoes peeled and cut into 1" cubes
  • 2 stalks celery finely chopped
  • 1 shallot minced
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • 2 cups heavy cream
  • Old Bay seasoning


  • 1. Bring a pot of lightly salted water to a boil. Add the potatoes and cook for 10 minutes or until just softened. Drain and set aside.
  • 2. Melt the butter in a large saucepan over medium-high heat. Add the celery and shallot and cook for 5-7 minutes or until soft. Whisk in the flour until combined and cook for 2-3 minutes more.
  • 3. Add the potatoes, milk and cream and bring to a simmer, stirring constantly until the soup thickens. Then add the crab meat and reduce the heat to low.
  • 4. Cover and let cook for 5 minutes.
  • 5. Ladle the soup into bowls and season with Old Bay to taste.


Barely Adapted from. Tide and Thyme 

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword cream of crab, maryland crab, soup, vegetables
Did you make this? I want to see, soMention @CookaholicWife or tag #cookaholicwife!