Cajun Crab Soup

Cajun Crab Soup


"This rich, delicious soup is modeled after a great soup that we had in a restaurant in Bethany Beach, Delaware!"

Ingredients 45 m {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
  2. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.
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Reviews 161

  1. 209 Ratings


Very, very good and easy! I made a few adjustments. Instead of clam juice, I used Better than Bouillon clam base and water(hard to find, but fabulous). Then I skipped the salt. I whisked in a brick of low-fat cream cheese (softened, in pieces) just after the first boil. I skipped the cream and added milk instead. I added the cayenne bit by bit, and tasted after each addition. My husband ate two big bowls. I had one, he's taking a bowl to work today and tomorrow--that's all we have left! Fabulous! I'll make this again for sure!


This is one for the Hall of Fame! I can't imagine doing anything to make it better. Obviously, those that prefer more of a kick should add more cayenne pepper after tasting. For me, the kick was perfect; just enough to to let one know that it's "there," but not so strong as to be overwhelming. For those that might not be familiar with this style soup, it is similar to clam chowder--but with nuance of it's own. Five stars if ever there was a five-star soup!


Delicious! Because I prefer items to just be mildly spiced, I only used 1/8 tsp. of cayenne, which was just mildly tangy and much to my liking compared to a spicier soup. I also reduced the salt by half. Very easy to make. I had several bowls at one sitting because it was so delicious!