This Cream of Crab Soup recipe is so comforting on cold days, and as a bonus, it's gluten free! Potatoes, corn, crab and zesty seasoning come together for a satisfying bowl of creamy soup for the seafood lover.
I'm going to cut right to the chase. This Creamy Crab Soup is a WONDERFUL recipe! This homemade soup is made entirely on the stove top, and can be made using canned or fresh lump crabmeat.
"Made this recipe for Libby and me over the weekend. SOOOO delicious!!! We just finished the leftovers yesterday. Can't wait to make it again!"- Ryan B., Facebook Comment
I used Dungeness crab we had in the freezer, but would normally use canned crab since it's readily available! You will need roughly 2 cups of crab. I think this is just the right amount of crab meat. but I understand that crab is getting expensive! Feel free to use just 1 cup (8 ounces) if the price of crab is high at your store.
I challenged myself to make this crab soup gluten free. So, in this recipe we are NOT making a roux with butter and all purpose flour to thicken the soup. Instead, we're using potatoes to naturally thicken the soup. We'll sauté onions and celery with seasonings, then add the potatoes and broth to cook.
I love to use seafood broth in this soup, but chicken broth works well, too! You can also look for lobster extract to make a lobster stock or crab base to make a crab stock. But, If you aren't a huge seafood lover, I'd recommend sticking to chicken broth.
We use both heavy whipping cream and milk to finish the soup. You can use whatever milk you have on hand, even whole milk . We're just trying to add liquid without going TOO crazy on the heavy cream!
This creamy crab chowder is a true Maryland classic that you can make at home!
If you love this creamy gluten free Crab soup, I think you'll also enjoy these delicious soup recipes:
- 2 tablespoons unsalted butter
- 2 stalks celery, diced
- ½ medium yellow onion, finely chopped
- ½ teaspoon kosher salt
- 1 teaspoon old bay seasoning
- ½ teaspoon ground black pepper or white pepper
- ⅛ teaspoon celery seed
- 3 cups of low-sodium chicken broth or seafood stock
- 2 bay leaves
- 1 heaping cup yellow potato, peeled and cubed
- 1 cup heavy whipping cream
- 1 cup corn kernels
- ½ cup of milk
- 1 teaspoon lemon juice
- 1 (16-oz) can of jumbo lump crab meat, drained
- Optional garnishes: fresh green onion , fresh parsley, a drizzling of dry sherry, a splash of tabasco sauce or your favorite hot sauce, additional old bay seasoning, crushed red pepper
- Melt butter in soup pot or Dutch oven over medium heat.
- Add the celery, onion, bay, old bay seasoning, salt, pepper, and celery seeds to a soup pot over medium heat and cook until the onion becomes soft and translucent, 3-5 minutes.
- Add the broth, bay leaves and potato to the soup and cook on medium-high heat for 15 minutes or until the potato can be easily pierced with a fork.
- Remove the bay leaf and use an immersion blender or blender to blend the soup until only slightly chunky.
- Pour in the heavy cream, corn and milk. Stir, and simmer on low-medium heat for another 10 minutes until the soup has reduced and thickened a bit. Do not allow the liquid to come to a hard boil once the cream and milk have been added.
- Add the lemon juice and crab meat. Stir once again and let it just barely start simmering before reducing the heat to low. Allow it to simmer gently for 5 more minutes, stirring frequently.
- Taste, and add more salt it needed.
- Garnish and serve hot with crackers.
If you don't have Old Bay Seasoning, substitute your favorite seafood seasoning or Cajun seasoning.
This soup can be stored in an airtight container in the fridge for up to 3 days.
If you have fresh crab meat, by all means, use it!