Crab Soup
Delicious, creamy and full of southern flavor - crab soup is comfort food that is good any time of year.
Video
Equipment
Ingredients
- 5 Tablespoons Butter unsalted
- 1 Large Onion chopped
- 3 Stalks Celery chopped
- 4 Cloves Garlic chopped
- 2 Teaspoons Old Bay Seasoning
- Salt and Pepper to taste
- 1 Teaspoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 4-½ Tablespoons All Purpose Flour
- 6 Cups Seafood Stock
- 1-½ Cups Dry White Wine
- 2 Bay Leaves
- 1 Cup Heavy Cream
- 2-½ lb Crab Meat cooked
- Fresh Parsley chopped, for garnish
Instructions
- Add the butter to a large heavy bottomed pot (I like to use a Dutch Oven).
- Add the chopped onion and celery and cook over medium-high heat until translucent.
- Add the salt and pepper, Old Bay Seasoning, chopped garlic and tomato paste and stir well to combine.
- Add the flour and stir, cook for about 2 minutes.
- Add the seafood stock, white wine and bay leaves and bring to a boil. Turn down the heat and simmer for about 40 minutes.
- Remove the bay leaves and blend using a stick blender until creamy.
- Add the heavy cream and give a good stir.
- Stir in about ¾ of the crab meat, into the soup and turn off the heat.
- Serve in soup bowls with a sprinkling of crab meat on top with some chopped parsley.
Notes
I like to make my own seafood stock. Usually using peelings from crabs, crawfish or crabs. This makes the best soups.
Using crab meat that you have from leftover crabs of your crab boil makes a delicious soup, as the seasoning does impart flavor to the soup.
Another favorite soup of mine is a Copycat Saltgrass Steakhouse Baked Potato Soup, it's the best!
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 11g | Protein: 45g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 246mg | Sodium: 1134mg | Fiber: 1g | Sugar: 4g
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