Print

Print Recipe

A creamy crab soup with tender crab meat and hearty potatoes, flavored with smoky bacon, rich seafood stock, and a hint of clam juice for a satisfying and comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 bacon strips, chopped
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2 small garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard powder
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 1 cup seafood stock (or chicken stock)
  • 8 oz clam juice (or seafood stock)
  • 2 cups half-and-half (or preferred milk or cream)
  • Salt, to taste
  • 3 medium potatoes, peeled and cubed
  • 1 dried bay leaf
  • 3 tablespoons parsley, chopped
  • 1 lb crab meat (cooked or canned)
  • 2 teaspoons white wine vinegar

Instructions

  1. Place a large stock pot over medium-low heat starting with a cold pan; add olive oil and chopped bacon and cook slowly until crisp.
  2. If there’s a lot of bacon fat, spoon off all but about 2 tablespoons.
  3. Turn heat to medium and sauté chopped celery and chopped onion in the reserved bacon fat until softened and slightly sweet.
  4. Add minced garlic and stir about 30 seconds until fragrant.
  5. Sprinkle in paprika, dry mustard powder, ground nutmeg, black pepper, and all-purpose flour; stir so the flour and spices coat the vegetables.
  6. Cook, stirring occasionally, about 1 minute to remove the raw flour taste.
  7. Slowly pour in the seafood stock while stirring, scraping up browned bits from the bottom of the pot.
  8. Stir in the clam juice, then add the half-and-half (or milk/cream).
  9. Increase heat to bring the soup to a slow boil; stir occasionally and cook 1–2 minutes until it thickens slightly.
  10. Taste and season with salt as needed.
  11. Add peeled, cubed potatoes, the dried bay leaf, and chopped parsley.
  12. Simmer uncovered 15–20 minutes until potatoes are tender but not falling apart.
  13. Gently stir in the cooked crab meat to warm through without breaking it up.
  14. Stir in white wine vinegar, taste, and adjust seasoning if necessary.

Notes

Use fresh crab meat labeled ‘crab claw’ or ‘jumbo lump’ for best flavor and texture, but lump crab meat or canned crab also work well., To make a vegetarian version, omit bacon and use vegetable stock; however, this recipe is not vegetarian if crab and clam juice are included., Half-and-half can be substituted with whole milk, low-fat milk, light cream, single cream, or whipping cream depending on desired richness., If soup tastes too salty, use low-sodium stock and add salt gradually., To thicken soup further, simmer uncovered to reduce liquid or mash some potato cubes into the soup; a slurry of flour or cornstarch with water can also be used carefully., Slow cooker method: cook bacon and vegetables on stovetop first, then transfer with stock, clam juice, potatoes, and spices to crockpot. Cook low for 4-6 hrs or high for 2-3 hrs until potatoes are tender. Add half-and-half and crab near the end to warm gently., Leftovers keep up to 2 days refrigerated; soup can be frozen up to 3 months. Thaw overnight and reheat gently to avoid dairy separation., Contains shellfish and dairy; not suitable for those with allergies to these ingredients., Serving suggestion: serve with warm dinner rolls or a crisp side salad. A splash of white wine vinegar brightens the flavor before serving.

Nutrition

Find it online: https://mamapantry.com/cream-of-crab-soup/