By Heather T
Cream of Crab Soup
16 steps
Prep:15minCook:20min
An incredibly rich, velvety soup perfect for fall! This adaptation is allium allergy friendly and still fully of flavor and depth.
Updated at: Sat, 07 Nov 2026 13:00:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
5
Low
Nutrition per serving
Calories360.7 kcal (18%)
Total Fat31.8 g (45%)
Carbs11.2 g (4%)
Sugars5.7 g (6%)
Protein9.7 g (19%)
Sodium540.2 mg (27%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4 Tbspbutter
½ cupcarrot
diced
½ cupcorn
fresh cut
1 Tbspold bay
1 ½ Tbspsmoked paprika
1 Tbspdried thyme
¼ tspnutmeg
3 TbsAll Purpose Flour
2 cupshalf and half
2 cupswhipping cream
3 Tbspcrab stock
or sherry
0.5 poundcrab meat
Pulled apart and inspected for shell bits
0.5juice of lemon
lemon juice
fresh parsley
if desired for garnish
Instructions
Step 1
Mix Old Bay, thyme, smoked paprika, and nutmeg, divide in half
Step 2
Mix half & half and cream - divide in 2
Step 3
Add butter to med or large Dutch oven, melt completely
Step 4
Add carrots and cook until fork tender
Step 5
Add corn and stir constantly until just warmed
Step 6
Add one half of the spices to sweat for one minute
Step 7
Add flour and whisk constantly until there are no more lumps
Step 8
Add 2 cups (half) of the mixed milks SLOWLY until mixed will
Step 9
Stir continuously as milks tend to boil over very quickly!
Step 10
Add remaining spices and stir, let cook for about 1 -2 minutes untill slightly thicker (should lightly stick to spoon and drips slowly).
Step 11
Add remaining milks and stir until mixed well
Step 12
Add crab meat and mix through
Step 13
Squeeze in the juice of half the lemon.
Step 14
Let cook for about 5 minutes, stirring often to avoid scorching on the bottom.
Step 15
Remove from heat and serve.
Step 16
Garnish with a squeeze of lemon and fresh parsley, if desired.
Notes
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