This very simple one-pot crab soup takes only 30 minutes to prepare and is packed with lump crab meat and tender diced potatoes in a creamy broth for the perfect cold-weather comfort food.
Jump to:
You Will Love This
- It's incredibly flavorful yet simple! This cream of crab soup is incredibly opulent and just requires one pot, saving you the trouble of preparing a traditional, fussy roux. Your family will adore this crab chowder, which has a creamy seafood base with plenty of crab meat and fork-tender potatoes, along with a delectable blend of dried herbs and traditional fragrant vegetables!
- If you enjoyed this recipe for crab soup, make sure to visit my crock pot potato soup, my Ground Beef Vegetable Soup, or my Hash Brown Potato Soup.
Ingredients and Substitutions
This one-pot crab soup recipe only requires simple ingredients. The full proportions are listed on the printable recipe card below.
- Butter - For the finest flavor and texture in this creamy crab chowder, use unsalted butter. The butter and flour mix to help thicken the creamy soup. Olive oil will do in a hurry, but it isn't ideal.
- Onion - You can use white or yellow onion, but I do not advocate using red onion.
- Garlic - Fresh garlic has the finest flavor, but if you don't have any, use ¼ to ½ teaspoon of garlic powder instead. Add extra to taste.
Old Bay Seasoning is the main ingredient in this soup. It has the most amazing combination of tastes with just a hint of heat, and it complements the creamy broth and bits of crab-meat. - All-purpose flour provides the greatest flavor and texture for this creamy crab soup. It is the primary thickening ingredient, combining with the butter and stock to form the creamy base for this soup.
- Baby Yellow Potatoes - I chose baby yellow potatoes because they cook quickly, are really creamy, and have a thin skin that doesn't require peeling. Potatoes are an excellent addition to creamy soups because they provide texture and substance without dominating the other flavors.
- Half and half is the ideal method to make this soup delightfully creamy without being overly thick. If you don't have any on hand, mix equal parts whole milk and heavy cream.
- Seafood stock enhances the seafood flavors and makes the soup more reminiscent of a seafood stew. If you don't have seafood stock, use more vegetable stock; however, the taste will be less apparent.
- Chicken broth is used as a soup basis. If you want a thicker soup, add less; if you want the soup to go a bit further, add more. Instead of chicken broth, you might use vegetable or beef broth.
- Bay leaves give soups a spicy, peppery flavor. If you don't have bay leaves, no worries; simply eliminate them and add an extra pinch of pepper.
- Jumbo Lump Crab Meat is the star of the show! This crab chowder is best made with lump crab meat, but selected crab flesh will also work. Canned crab will not provide the same flavor. Neither will imitation crab.
- Sherry vinegar is another crucial component that contributes to the distinct flavor of this crab soup. Adding anything acidic, like vinegar, is my favorite technique to improve the flavor of any creamy soup. If you don't have any, you can use white vinegar, red vinegar, white balsamic vinegar, or regular balsamic vinegar instead, though the flavor will be slightly different. In a pinch, try adding a squeeze of fresh lemon juice. Sherry vinegar is not the same as dry or cooking sherry.
Instructions
- In butter, sauté the celery and onion. Cook after adding the garlic.
- Cook after adding the flour.
- To de-glaze the pan and scrape all the delicious bits off the bottom, add half of the seafood stock.
- Pour in the chicken broth, half and half, and the leftover seafood stock. Next, add the bay leaves, potatoes, Old Bay seasoning, and a few pinches of salt and pepper. Mix thoroughly.
- After 5 minutes of gentle simmering, add the majority of the crab flesh, saving some for garnish. Potatoes should be fork-tender after simmering. Add sherry vinegar and season with salt and pepper to taste.
- Add the leftover crab meat, parsley, and old bay seasoning or chives as garnish, then dig in!
Fresh Crab vs. Canned Crab
- This crab soup recipe works best with fresh crab meat. At your neighborhood grocery shop or fish market, you can usually get lump crab-meat or fresh selected crab-meat at the seafood counter or next to the deli area. I only use half a pound in this dish because it is pricey. We love to serve this meal on special occasions because of that.
- You can also purchase your own crab legs, bake them, crack them, and extract the crab flesh yourself if you're searching for a little less expensive fresh crab. It takes a little more effort this approach, but I can assure you that it is worthwhile.
- I only suggest using fresh crab meat for this recipe because canned crab meat does not have the same flavor.
- Since imitation crab meat has a completely different flavor and texture, cooks differently, and does not absorb the flavors of the other soups as well, I also do not advise using it.
Tips
- Feel free to modify this recipe to include different vegetables. To make this creamy crab soup more chowder-like, add a cup or so of corn, diced carrot, peas, or even green beans to the potatoes.
- Use salt frequently and in moderation! Since all of the components in this recipe are so basic, salt will significantly enhance their flavors. Every time you add fresh components to a recipe, it's a good idea to add a pinch or two of salt and pepper. This aids in layering the tastes and seasoning each component.
- Try adding a dash of Worcestershire sauce to this creamy soup to give it a little umami flavor.
- Before adding the crab, combine half or all of the soup in a high-speed blender or immersion blender if you want it extra smooth.
Make Ahead, Storage, Freezing, and Reheating
- Prepare Ahead: The flavors of this creamy crab soup will only improve with time, so you can prepare it up to three days ahead of time!
- Storage: Keep any leftover crab soup in the fridge for up to three days in an airtight container.
- Freezing: I don't like to freeze this soup because of its creamy texture and seafood. Fresh or within a few days is when it tastes the best.
- Reheating: In a saucepan over medium heat, reheat the crab soup. It will thicken as it cools, so you'll need to add a little milk, broth, or half & half to soften it up. After reheating, make sure to add salt and pepper to taste. To give a little more flavor, try adding a pinch of Old Bay Seasoning as well.
Frequently Asked Questions
What is cream of crab soup made of?
The ingredients for this delectable cream of crab soup are butter-sautéed vegetables combined with flour and Old Bay seasoning. After that, you'll add the crab meat, broth, half & half, diced potatoes, and seafood stock.
What is the best crab soup recipe?
This is without a doubt the greatest crab soup recipe you will ever find online! Lump crab flesh, essential spices, and real, fresh ingredients are used to make it. It is opulent and rich without being overly bulky.
Is crab soup healthy?
The secret is to enjoy everything in moderation, thus I don't like to categorize meals as healthy or unhealthy. The best thing about this crab soup, though, is that you can feel good about serving it to your family because you know exactly what's in it and it's created with real ingredients!
Serve Crab Soup With
- Honey Mustard Dressed Beet Salad
- Salad of Arugula with Dried Cherries
- Salad of Goat Cheese with Dijon Dressing
- Five minutes Garlic Bread
- Tomato Mozzarella Caprese With Garlic Bread
If you tried this 30 Minute One Pot Creamy Crab Soup or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
Delicious Soup Recipes You’ll Love
- Easy 3-ingredient Potato Soup
- The Best Instant Pot Navy Bean Soup
- The Best Carrot and Celery Soup
- Super Easy Instant Pot Red Lentil Soup
- The Best Carrot and Lentil Soup
- Easy Hash Brown Potato Soup (With Frozen Hash Browns)
- Easy Ground Beef Vegetable Soup Recipe
- Crock Pot Potato Soup
Recipe
Creamy Crab Soup
This very simple one-pot crab soup takes only 30 minutes to prepare and is packed with lump crab meat and tender diced potatoes in a creamy broth for the perfect cold-weather comfort food.
Print Recipe
Pin Recipe
Servings: 6 servings
Calories: 444kcal
INGREDIENTS
- 6 tablespoons unsalted butter
- 1 yellow onion diced
- 1 cup sliced celery
- 6 cloves garlic minced
- 1 ½ tablespoon Old Bay seasoning
- 6 tablespoons flour
- 1 lb. baby yellow potatoes diced into ½-3/4 inch pieces
- 1 quart 32 oz. half and half
- 1 14.5 oz. can seafood stock
- 1 cup chicken broth
- 2 bay leaves
- ½ pound fresh crab meat
- 2 teaspoons sherry vinegar
- Kosher salt
- fresh cracked pepper
Garnish
- chopped parsley
- crab meat
- Old Bay Seasoning
INSTRUCTIONS
- In a large Dutch oven, melt butter over medium-high heat.
- Cook for 4 minutes, stirring regularly, after adding the onion and celery and a few generous pinches of salt and pepper.
- Turn the heat down to medium, add the garlic, and cook, turning often, for one minute.
- Stir the flour into the mixture. Continue to cook, stirring periodically, for another minute.
- To de-glaze the pan and scrape all the delicious bits off the bottom, add half of the seafood stock.
- Pour in the chicken broth, half and half, and the leftover seafood stock.
- Next, add the bay leaves, potatoes, Old Bay seasoning, and a few pinches of salt and pepper. Mix thoroughly.
- Heat to medium-high and bring to a simmer.
- For five minutes, simmer gently over medium-low heat, stirring occasionally.
- Save some of the crab flesh for garnish and add the majority.
- Simmer until potatoes are fork-tender, about 5 more minutes.
- Add sherry vinegar and season with salt and pepper to taste.
- Add the leftover crab meat, parsley, and old bay seasoning as garnish, then dig in!
NOTES
- Feel free to modify this recipe to include different vegetables. To make this creamy crab soup more chowder-like, add a cup or so of corn, diced carrot, peas, or even green beans to the potatoes.
- Use salt frequently and in moderation! Since all of the components in this recipe are so basic, salt will significantly enhance their flavors. Every time you add fresh components to a recipe, it's a good idea to add a pinch or two of salt and pepper. This aids in layering the tastes and seasoning each component.
- Try adding a dash of Worcestershire sauce to this creamy soup to give it a little umami flavor.
- Before adding the crab, combine half or all of the soup in a high-speed blender or immersion blender if you want it extra smooth.
NUTRITION
Calories: 444kcal | Carbohydrates: 30g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 476mg | Potassium: 733mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1016IU | Vitamin C: 21mg | Calcium: 245mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Follow @ambitiousfoodieblog on Instagram, take a shot, and tag it #ambitiousfoodieblog! I love to see what you are making!
Leah Turner says
"Oh wow, this recipe speaks to me on so many levels!" Who doesn’t love a hearty soup full of flavor? Using fresh crab adds such sophistication without too much hassle; I'll be serving this up soon at home!
Maria Morris says
'One pot' meals are always a win in my kitchen, and this creamy crab soup fits the bill perfectly! I appreciate how you’ve included helpful tips about ingredient substitutions too—makes it so versatile for different tastes.
Adeline Fisher says
Wow, this creamy crab soup looks absolutely divine! I appreciate that it doesn’t require any complicated steps, making it accessible for all cooking levels. It sounds like a great dish for family gatherings or cozy nights in.
Eden Hughes says
'Creamy crab chowder' is music to my ears! I’m excited by the thought of making this deliciously hearty dish without all the fuss. This will definitely be part of our family dinners once the weather cools down!
Harper Evans says
This creamy crab soup seems like such a delightful treat! Using fresh ingredients makes all the difference, and I can’t wait to see how the Old Bay seasoning adds flavor. It's definitely going on my must-try list!
Ella Morris says
I can already imagine the delightful aroma wafting through my kitchen while this soup simmers. Crab meat and creamy broth together are just heavenly. Plus, the fact that it's quick to make makes it a winner in my book!
Paula Price says
This one-pot crab soup sounds like the perfect way to warm up on a chilly evening! I love how simple it is to prepare, and using fresh crab meat really elevates the dish. Can’t wait to give it a try!
Brooke Myers says
This recipe is calling my name! I appreciate how simple it is, yet still feels indulgent with that lump crab meat. It's definitely going on my list for next week’s meal prep – I can't wait to taste it!
Piper Davis says
This crab chowder seems like the perfect dish for special occasions! I'm impressed by how easy you’ve made such an elegant meal sound—definitely saving this recipe for when I'm entertaining guests!
Sara Ross says
What a fantastic recipe for crab soup! I love that you can whip it up in just half an hour. The combination of fresh ingredients and those spices sounds like a warm hug in a bowl, perfect for winter nights.
Natalie Hayes says
I can already imagine how delicious this crab soup will be! The mix of potatoes and lump crab meat in a creamy broth is pure comfort. Plus, I love recipes that are easy and quick—this one is a winner!
Maggie Butler says
'Comfort food' has never sounded better than with this crab soup recipe! The blend of textures from the potatoes and lump crab sounds irresistible. This might just become my go-to dish for cold days ahead!
Nora Powell says
I’m all about one-pot meals, especially when they look as good as this crab chowder does! The creamy texture combined with fresh herbs must create such delightful flavors. Can't wait to try this out during our next family dinner!
Celeste Hayes says
This one-pot crab soup sounds like the ultimate cozy meal for chilly evenings. I love how it’s packed with flavors and doesn’t require a lot of pots to clean. It’s perfect for gatherings or just a comforting dinner at home.
Alexa Taylor says
I adore the idea of a creamy crab soup that only takes thirty minutes. It’s amazing how just a few ingredients can come together to create such comfort food. Definitely adding this recipe to my meal plan for next week!
Julia Campbell says
Yum! This crab soup looks so rich and delicious! I really love that you can customize it with different veggies; adding corn sounds like a great idea too. It seems like such an easy yet impressive dish to serve guests.
Charlotte Miller says
"Simple but luxurious" is exactly how I would describe this recipe! Making crab soup in one pot really simplifies things, and using fresh ingredients makes all the difference. I’ll definitely be adding this to my go-to recipes for sure.
Mackenzie Foster says
"Chowder-like" is such an enticing description! I might toss in some corn for extra sweetness—this recipe seems super versatile and easy to adapt!
Kara Cooper says
Wow, this crab soup sounds like the ultimate cozy dish for chilly nights! I'm all about one-pot meals that save on cleanup time, and the fact that it’s packed with crab makes it even better!
Laila James says
Nothing beats a creamy soup when the weather turns cold! I’m definitely going to add some corn and peas to mine for extra color and flavor. Yum!
Cecilia Brooks says
This looks so comforting! Plus, using half-and-half instead of heavy cream is such a smart move. I can already imagine curling up with a bowl of this on a rainy day.
Christina Jenkins says
I’m drooling just reading the ingredients! Fresh crab meat really makes a difference, and I love that you can customize it with other veggies. Can't wait to try it out!
Ruby Lee says
'One pot' is music to my ears! As someone who isn’t keen on doing dishes, I appreciate how easy this recipe seems. Plus, who doesn’t love seafood chowder?
Isabella Collins says
'Make ahead' recipes are lifesavers during busy weeks! This soup sounds like something I'd want to have on hand for last-minute dinners or cozy lunches at home.
Madison Campbell says
Creamy soups are my ultimate weakness, and this one sounds so rich and delicious. Plus, who doesn’t love a recipe that doesn’t require endless dishes to clean afterward?
Margaret Peterson says
I love how simple this recipe is! Crab meat can be so pricey, but using fresh ingredients really elevates a dish. I can’t wait to try this out for my family dinner!
Kendall Brooks says
I’m all about one-pot meals, and this creamy crab soup is right up my alley. The combo of crab and potatoes makes it feel so cozy—definitely adding this to my meal plan!
Caroline Barnes says
The fact that this only takes one pot is a game changer! I can already picture myself enjoying this on a chilly evening while wrapped up in a blanket. Yum!
Destiny Black says
"30 minutes? Yes, please!" This creamy crab soup is just what I've been looking for on busy weeknights when comfort food is essential but time is limited. The blend of flavors you mentioned sounds absolutely mouthwatering!
Jocelyn Coleman says
This crab soup sounds absolutely divine! I love how it can be made in just 30 minutes; perfect for those busy weeknights when you still want something comforting and hearty.
Marilyn Edwards says
'Old Bay seasoning' has me sold! It’s such a classic flavor for seafood dishes. I appreciate how you shared tips on making the soup even better!
Linda Rose says
This recipe for one-pot crab soup is totally my vibe! I love that it’s not only rich and comforting but also quick to whip up. It sounds perfect for serving on special occasions or just treating myself on a weeknight.
Natasha Perry says
I’m intrigued by the suggestion of Worcestershire sauce for umami flavor! It’s those little tweaks that can make all the difference in taste. Definitely trying that!
Mary Wells says
Sherry vinegar in crab soup? That’s a game changer! I always have some on hand, and I love that little extra zing it adds to dishes. Can’t wait to whip this up!
Angela Roberts says
'Old Bay seasoning' is a must-have in my kitchen! It pairs so well with crab. I think I’ll double up on it because we love our spices at home.