READY IN 45 mins

Karyn's Cream of Crab Soup

Read Reviews (235)

"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!!" — KARYN821

Directions

In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 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!!

—KARYN821

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Most Helpful Critical Review

Oct 20, 2008

too thick, creamy, and caloric for me. tasted good but not worth the calories.

—MayerMangat

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268 Ratings

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Sep 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!

—SunnyByrd

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Jan 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.

—Lisa

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Feb 27, 2009

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 seemed to be lacking in flavor. So the addition of the envelope of hollandaise sauce was brilliant. I only made some minor adjustments - at the suggestion of other reviewers, I used a tad bit less Old Bay Seasoning. I also doubled the amount of cooking sherry only because I really enjoy the flavor of sherry in seafood cream-based soups. Since I was only cooking this for myself, I had some left over, and it was just as wonderful warmed in the microwave the following day, however, I added a small amount of milk to cut down on the thickness from being refrigerated. Thank you for sharing such a delicious soup!

—Leigh

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Feb 18, 2007

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 husband surprise party wait till the guests try this...you are the best.

—FELESHIA

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Jan 07, 2005

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 tonight and am not adding any but will add it to my own bowl to suit my taste.

—KAR11977

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Dec 21, 2007

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 that 3 T of Old Bay would've been too much. This rates up there with Gibby's Cream of (Baltimore restaurant that had the best Cream of Crab that I ever tasted)

—Irene

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Nutrition

Calories
543 kcal
27%

Carbohydrates
15.3 g
5%

Cholesterol
188 mg
63%

Fat
45.2 g
70%

Fiber
0.9 g
4%

Protein
20.4 g
41%

Sodium
1447 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Karyn's Cream of Crab Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 543
Calories from Fat: 407

% Daily Value *
Total Fat 45.2g 70 %
** Saturated Fat 27.6g 138 %
** Cholesterol 188mg 63 %
Sodium 1447mg 58 %
** Potassium 535mg 15 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 0.9g 4 %
Protein 20.4g 41 %
** Sugars 0.4g
** Vitamin A 31 %
** Vitamin C 7 %
** Calcium 32 %
** Iron 8 %
** Thiamin 14 %
** Niacin 54 %
** Vitamin B6 16 %
** Magnesium 20 %
** Folate 23 %

* 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.