Karyn's Cream of Crab Soup

Karyn's Cream of Crab Soup

Made  times
KARYN821 31

"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!!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 543 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 345 Ratings

Most helpful positive review

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 lit...

Most helpful critical review

Way too much Old Bay! The soup may have been good otherwise but the salt from the Old Bay overpowered the taste of the soup. I may try this again but with only a fraction of the Old Bay.

Most helpful
Most positive
Least positive

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 lit...

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 g...

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. Th...

I've been cooking recipes from AllRecipes.com for years, however this is my first review because I felt soup this exceptional deserves to be praised. I make a similar crab soup, but it always s...

karyns, I use to drive 26 miles to a expensive resturant to get this soup. when i reviewed your recipe and then made it, I almost cried. It was wonderful. Now here I am making as a soup for my h...

This soup is awesome! I made it for the first time on Christmas day. It's so rich and creamy. However, I do think that 3 tablespoons of old bay is way too much-very spicy! I am making it again t...

Awesome!! We made this for my birthday and only put in half the Old Bay and it was so good that my husband and I decided that it would a birthday tradition. I'm from Baltimore as well but felt...

This was delicious and very easy to prepare. I was going to give it 4 stars because 3 tablespoons of Old Bay is way to much. Luckly I used only 2 Tablespoons and still I could have done with 1...

i know why this recipe is rated five stars...i scaled it for two and thoroughly enjoyed it...i will be making it again...thanks for the recipe and i should mention i used imitation crab coz that...

Other stories that may interest you