In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour until completely combined.
Gradually pour in the heavy cream.Then add the mustard, Old Bay seasoning, salt, and pepper.
Bring the mixture to a boil, whisking constantly. As soon as the soup begins to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds, until the soup begins to thicken.
Stir in the sherry and the crabmeat. Season with salt and pepper to taste.
Tips and Tricks
Use fresh crab meat if possible or refrigerated crab meat thats typically available at grocery stores throughout the year.
Be sure to scrape the bottom and the edges of the pot for more flavor.
As soon as the soup starts to boil, reduce the heat and then simmer uncovered until thickened.
If the soup becomes too thick, use small amounts of water to thin it out.
What Goes with Cream of Crab Soup?
Serve crab soup with your favorite crackers, croutons, crusty rolls, garlic bread, or cornbread.
Cream of Crab Soup Recipe
You’ll love the rich and creamy flavors of this velvety Cream of Crab Soup. Old Bay seasoning and a touch of dry sherry make it extra special.
3 tbsp. unsalted butter
3 tbsp all-purpose flour
4 cups of heavy cream
1 teaspoon Old Bay seasoning
2 teaspoons dry sherry
Season with salt and pepper to taste.
In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk for about 1 minute, until well blended.
While whisking constantly, gradually add the heavy cream.
Add the mustard, Old Bay seasoning, salt, and pepper. Bring the mixture to a boil, whisking constantly. When the soup starts to boil, lower the heat to a simmer and cook, uncovered, for approximately 30 seconds, or until the soup thickens.
Stir in the crabmeat and sherry. Season with salt and pepper to taste. If the soup is too thick, add small amounts of water to thin it out. Note that the soup will continue to thicken as it cooks and also when it is removed from the heat. Serve and enjoy with crackers, croutons, or your favorite bread!
What is Cream of Crab Soup made of?
Ingredients for the Recipe
Fresh crab is best for this recipe, canned crab can have a fishy smell and flavor. Wet Ingredients: Heavy cream (labeled heavy whipping cream), milk, and butter each add their own unique flavor and texture to create this yummy seafood soup.
What’s the difference between she crab soup and Cream of Crab Soup?
If you haven’t figured it out yet, She-Crab Soup is made with female crabs. Male crabs are used to make He-Crab Soup. That wasn’t difficult, but what’s the difference? The female crab has roe (eggs) and the male crab doesn’t.
Is crab bisque the same as Cream of Crab Soup?
Crab bisque is made with shellfish broth, thickened with rice or ground up crab shells, contains wine and cream, is generously seasoned, and is blended smooth. Cream of crab soup is roux based, is combined with seafood stock, and is thinned with cream or milk.
How do you thicken Cream of Crab Soup?
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
What is the orange ingredient in she-crab soup?
It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants. The soup is named for the “she-crab”, or female crab, originally a gravid (roe-carrying) crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup.
How healthy is crab soup?
Crab’s Potential Health Benefits
Crab is packed with protein, which is important for building and maintaining muscle. Crab also contains high levels of omega-3 fatty acids, vitamin B12, and selenium. These nutrients play vital roles in improving general health while helping prevent a variety of chronic conditions.
Is crab soup good for blood pressure?
Book FREE Consultation with highly qualified and experienced doctors at Pristyn Care. Crab & sea food have high salt content that can increade your blood pressure more. So I adviced not to take sea food until your blood pressure goes down.
Why is crab soup good for colds?
Crabs have a low Saturated Fat content. They are also a good source of Vitamin C, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Protein, Vitamin B12, Zinc, Copper and Selenium. Pepper on the other hand is antibacterial in nature, and therefore helps to cure cold and cough.
What is the crab soup myth?
Folklore says if you make crab soup during a thunderstorm the soup will spoil. Believers claim to have experienced it. They blame anything from a drop in atmospheric pressure to the electrical charge in the storm air for turning their soup.
How long does cream of crab soup last in refrigerator?
How long does cream of crab soup last? In an airtight container, this homemade soup will stay fresh in the fridge for about 2-3 days. To reheat it, I recommend pouring it back into a pot and stirring it frequently over medium-high heat until it’s warmed all the way through.