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Karyn's Cream of Crab Soup

Karyn's Cream of Crab Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
KARYN821

KARYN821

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

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Nutrition

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  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 1447 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
  2. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
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Reviews

KARYN821
162

KARYN821

2/20/2006

I am the origional submitter of the recipe and yes 3 tablespoons of Old Bay is alot...but being from Maryland ..we love Old Bay and it's never enough for us! Of course it probably would be a little much for most people..so just adjust the amount to suit your taste. This is still the best cream of crab I have tasted. Enjoy!!

Lisa
60

Lisa

1/22/2007

We are picky about our cream of crab and this recipe is a definite keeper. It's the first one that turned out great. I think the hollandaise and sherry are just the right amounts and give it a great flavor. This would have been 5 stars without changes, but I did add a bit of extra sherry and crabmeat. Those two changes are just personal preference. On top of being a terrific recipe, it was also quite easy to make. Not too many ingredients or steps to follow. I'd make this for dinner party.

SunnyByrd
54

SunnyByrd

9/19/2008

Great idea - great soup. I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great additions you could do with this soup - the base is awesome. The half & half can easily be replaced with milk for a few less fat cals - it's still rich and creamy. The ONLY reason I'm not giving this recipe 5 stars is because of the out-of-control Old Bay called for. I used half and had more than enough. Great recipe anyway, thanks Karyn!

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