How to Make Crab Soup (4 Steps)

A hearty, steamy bowl of rich, creamy King Crab soup really hits the spot and warms your insides on a cold winter's day.

Things You'll Need

  • 1/4 cup grapeseed oil or other favorite cooking oil
  • 1/2 cup shallots, finely chopped
  • 2/3 cup celery, finely chopped
  • 2 tsp. garlic, finely chopped
  • 1 tbsp. fresh or 2 tbsp. dried flat-leaf Italian parsley
  • 1 tbsp. fresh or 2 tbsp. dried marjoram
  • 1 stick butter
  • 1/3 cup spelt flour or other white flour
  • 1 cup fish stock or vegetable broth
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 cup heavy cream
  • 1 qt. half-and-half
  • 1 lb. fresh, frozen or canned king crab meat
  • 1 to 2 tsp. seafood seasoning, creole seasoning or other favorite seasoning blend
  • 1/3 cup marsala or sherry wine
  • Sliced fresh green onions
  • Fresh lemon wedges (optional)

Preparation

  1. Heat the oil in a large stainless steel soup pot. Add the chopped vegetables and herbs and saute with a wooden spoon until vegetables are softened.

  2. Lower heat and add the stick of butter, flour, fish stock or vegetable broth, sea salt and black pepper. Stir constantly until well blended and smooth, about 6 to 8 minutes. Bring to a boil and simmer very gently, stirring occasionally, for about 15 minutes. Do not allow the butter to brown.

  3. Add the heavy cream, half-and-half, crab meat, seasoning and marsala or sherry wine. Stir until well-blended and simmer very gently about 5 to 10 minutes.

  4. Ladle soup into bowls and garnish with sliced fresh green onions on top. Serve with fresh lemon wedges on the side, if you wish.

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