Description
This Rich & Creamy Crab Soup is a decadent and comforting seafood soup perfect for chilly evenings. It features tender lump crabmeat in a luscious blend of butter, cream, white wine, and aromatic herbs, combined with baby potatoes for added texture. Rich, flavorful, and easy to prepare within 30 minutes, it’s a delightful dish to impress family and guests alike.
Ingredients
Scale
Base
- 4 tablespoons unsalted butter
- ½ medium onion, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
Thickener & Seasoning
- â…“ cup all-purpose flour
- ½ teaspoon oregano
- 2 teaspoons kosher salt (more to taste)
Liquids
- ½ cup white wine
- 8 ounces clam juice
- 1 cup milk
- ¾ cup heavy cream
- 2 cups chicken broth
- ½ lemon, juiced (plus more to taste)
- 1 teaspoon Worcestershire sauce
Vegetables & Herbs
- 2 cups baby potatoes, halved or quartered
- 1 bay leaf
- 2 stems thyme
Seafood
- 1 pound lump crabmeat
Instructions
- Sauté Aromatics: Melt butter in a large Dutch oven pot over medium-high heat. Add diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, about 5 minutes.
- Add Flour and Seasonings: Stir in all-purpose flour, oregano, and kosher salt. Cook the mixture for about 1 minute to form a roux and develop flavor.
- Deglaze with Wine: Pour in the white wine, quickly stirring to combine, and let it cook out for about 2 minutes until the alcohol evaporates.
- Add Liquids: Gradually stir in clam juice, milk, heavy cream, and chicken broth, mixing well until smooth and combined.
- Add Flavorings and Simmer: Stir in Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme. Bring the soup to a simmer and maintain a gentle simmer for about 15 minutes or until potatoes are fork tender.
- Finish with Crabmeat: Turn off the heat, discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to preserve its texture. Ladle the hot soup into bowls, garnish with extra fresh thyme if desired, and serve immediately.
Notes
- Use fresh lump crabmeat for the best texture and flavor.
- If you prefer a thicker soup, add a bit more flour in step 2 or reduce the liquids slightly.
- Adjust salt and lemon juice to taste before serving.
- Baby potatoes can be substituted with red or Yukon gold potatoes for variety.
- For a dairy-free version, replace milk and cream with coconut milk or a non-dairy cream alternative.
- Leftover soup can be refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
