Cream of Crab Soup

Ingredients

• 1 tablespoon (15 ml)olive oil
• 4 stripsbacon, chopped
• 3 ribscelery, chopped
• 1 largeonion, chopped
• 2 small clovesgarlic, minced
• ½ teaspoonpaprika
• ½ teaspoondry mustard powder
• ⅛ teaspoonground nutmeg
• 1 teaspoonblack pepper
• 4 tablespoons (about 30 g)plain flour
• 240 ml (1 cup)seafood stock, or chicken stock
• 227 g (8 oz)clam juice, or seafood stock
• 480 ml (2 cups)half-and-half
• to tastesalt
• 3 mediumpotatoes, peeled and cubed
• 1dried bay leaf
• 3 tablespoonsparsley, chopped
• 454 g (1 lb)cooked or canned crab meat
• 2 teaspoonswhite wine vinegar

Instructions

1. 1

   Crisp the bacon

   Start with a cold large stockpot. Add the olive oil and bacon, then cook over medium-low heat until the bacon is crisp.

2. 2

   Soften the vegetables

   Raise the heat to medium and sauté the celery and onion in the bacon drippings until tender. Add the garlic and cook until fragrant, about 30 seconds.

3. 3

   Cook the roux

   Stir in the paprika, dry mustard powder, nutmeg, pepper and flour, coating the onion mixture well. Cook for another minute, stirring occasionally.

4. 4

   Add the liquids

   Gradually stir in the stock, scraping the bottom of the pot to loosen any browned bits. Stir in the clam juice and half-and-half until combined, then bring to a boil and cook, stirring occasionally, for 1–2 minutes until thickened. Taste and add salt as needed.

5. 5

   Simmer the potatoes

   Stir in the potatoes, bay leaf, pepper and parsley, then bring the soup back to a boil. Reduce the heat and simmer uncovered for 15–20 minutes, until the potatoes are tender.

6. 6

   Warm the crab

   Add the vinegar and most of the crab meat, and heat through. Taste and add more salt if needed before serving.

7. 7

   Brown the bacon

   For the slow cooker method, heat the olive oil and chopped bacon in a frying pan over medium heat. Cook until browned and crisp. Add the chopped celery, onion and garlic, then sauté for about 5–6 minutes until soft and fragrant.

8. 8

   Make the roux

   Stir the paprika, dry mustard, nutmeg and black pepper into the pan. Sprinkle in the flour and cook for another 1–2 minutes, stirring constantly, to make a light roux.

9. 9

   Slow cook the soup

   Transfer the sautéed mixture to a 6-quart slow cooker. Add the seafood stock, clam juice, cubed potatoes and bay leaf, then stir to combine. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

10. 10

    Finish with crab

    Stir in the half-and-half, crab meat, white wine vinegar and chopped parsley. Cover and cook on LOW for another 20–30 minutes, just until heated through. Do not let the soup boil, as it may curdle.

What is cream of crab soup?

Cream of crab soup is an American-style soup built around crab meat in a rich, creamy broth. Its exact roots are not specified here, but it fits naturally into the seafood-soup traditions of the United States.

This version layers bacon, stock and clam juice with potatoes, so the soup is savoury and filling as well as creamy. A little vinegar at the end helps sharpen the richness and brings the crab into focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 25g protein, 15g carbs, 19g fat.

The potatoes and flour supply most of the carbohydrates, while the half-and-half, bacon and olive oil contribute much of the fat. Crab provides most of the protein, with additional richness from the dairy. Balance a bowl with a green salad or steamed vegetables.

Build flavour from the base

Bacon first: Starting it in a cold pan lets the fat render as the pan heats. That fat carries the flavour of the softened celery, onion and garlic.

Spices and flour: Coating the vegetables in flour before adding liquid helps thicken the broth. Stir the mixture well so the flour cooks briefly without catching on the bottom.

Choose the stock and cream

Seafood stock: It reinforces the crab’s savoury flavour, while chicken stock makes a practical alternative. Clam juice adds another layer of seafood character; seafood stock can replace it if needed.

Half-and-half: This gives the soup its creamy body. Add it with the liquids on the hob, but in the slow cooker wait until the potatoes are tender and avoid boiling after adding it.

Cook the potatoes until tender

Even cubes: Cutting the potatoes into similarly sized pieces helps them cook at the same rate. Keep them small enough to become tender within the stated simmering time.

Doneness: Test a piece with a fork; it should give way easily without falling apart. In the slow cooker, use the same fork-tender cue rather than relying only on the clock.

Add the crab near the end

Gentle heat: The crab is already cooked, so it only needs warming through. Stir it in near the end to help keep the pieces intact and avoid overcooking.

Final seasoning: Taste after adding the vinegar and crab, then adjust the salt. The bacon, stock and clam juice can vary in saltiness, so season to the finished soup.

Serve it as a meal

The potatoes and crab make this soup substantial enough to serve in a bowl on its own. Crusty bread or plain crackers are handy for dipping without competing with the seafood.

For a lighter-feeling plate, pair a smaller bowl with a crisp green salad or steamed vegetables. A little extra chopped parsley makes a fresh finish.

Recipe notes & tips

• Chop the potatoes into even cubes so they become tender at roughly the same time.
• Scrape the bottom of the pot as you add stock to loosen the browned flavour from the bacon and vegetables.
• Taste before adding salt, since bacon and stock may already be salty.
• Keep the soup at a gentle simmer after adding the potatoes rather than letting it boil vigorously.
• Reserve some crab to scatter over the bowls if you would like a more generous-looking garnish.

Variations

• Use chicken stock: Swap it for the seafood stock if that is what you have to hand.
• Replace clam juice: Use seafood stock instead for a less briny broth.
• Add extra parsley: Stir in a little more chopped parsley for a fresher herbal finish.
• Make it chunkier: Keep the potato cubes on the larger side, allowing extra time if needed for them to soften.
• Use canned crab: Drain it well before stirring it into the soup.

Common mistakes to avoid

• Adding flour too late: Stir it into the vegetables and cook it briefly before adding liquid to avoid lumps.
• Pouring in stock too quickly: Add it gradually while stirring and scraping the pot for a smoother base.
• Boiling the dairy: Keep the slow cooker on LOW after adding half-and-half so the soup heats through without boiling.
• Cooking the crab for too long: Add it near the end because it only needs to warm through.
• Uneven potato cubes: Cut them to a similar size so some do not turn soft while others remain firm.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, and avoid boiling; the soup may thicken as it stands, so loosen it with a splash of stock or milk if needed.

Frequently asked questions